Sarson ka Saag sabzi With Makki Roti

Makki Ki Roti & Sarson ka Saag

What a lovely combo ! They truly complement each other very well. The recipe is so simple and tastes so great. Sarson is called as Mustard Leaves here in the Philippines and is widely available in Supermarkets. It is know for it's distinct pungent, horse-radish mustardy flavor and is rich in Vitamin A. Because of it's pungent flavor it is usually cooked with milder greens like spinach.

This wonderful punjabi dish is made for Each Other.

Makki Roti

Preparation Time: 10 minutes

Cooking Time : 20 minutes

Servings : 2

Ingredients :

Makki Aata / Corn flour - 1 cup

Whole wheat flour - 1 cup

Salt to taste

1 Cup Water

Ghee - 2 tablespoons

Method:

Mix together corn flour , wheat flour, salt and sprinkle water little by little and knead it in to a soft dough.Cover and place it aside for 20 minutes. Now divide the dough in to 8 portion of balls. Roll each ball in to round rotis. Dust some aata if required. Heat tawa, place the roti gently and cook until golden brown on both the sides. Smear ghee on both sides and serve hot with sarson ka saag.

Sarson ka saag:

Preparation time: 10 minutes

Cooking time 20 minutes

Servings: 4

Ingredients:

Sarson leaves / Mustard leaves - 1 bunch

Onion - 1 Medium

Ginger Garlic Paste - 1 tablespoon

Green chilli - 2

Red chilli- 1

Bay leaf - 1

Cinnamon stick - 1

Fennel seeds - 1 teaspoon

Oil - 2 tablespoon

Salt to taste

Method:

Wash sarson leaves well under running tap water. Chop them finely. Heat water in a vessel,and add the chopped leaves,slit green chillies and red chilli and cook until the water boils(or cook for 5 minutes).Remove and let it cool. Blend the mixture in to a fine paste and keep it aside. In the meantime, heat 2 tablespoon of oil in a kadai, add fennel seeds,cinnamon sticks, bay leaf and fry them until they let out fragrance. Now add onions and ginger garlic paste, sauté until transparent, add the finely ground sarson paste to this mixture with salt and cook in sim for 5 minutes. Add little water if the gravy becomes too thick. Sarson ka saag is ready to server. Serve hot with Makki roti.