Sarson da Saag:
Ingredients:
500 grams mustard greens (sarson)
250 grams spinach leaves (palak)
1 small bunch of fenugreek leaves (methi), optional
3-4 green chilies, chopped
1 inch ginger, grated
4 cloves garlic, minced
2 medium-sized onions, finely chopped
2 tomatoes, chopped
1/2 cup cornmeal (makki ka atta)
Salt to taste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/4 cup ghee or butter for tempering
Instructions:
Wash and chop the mustard greens, spinach, and fenugreek leaves (if using).
Boil the greens in a large pot of water until they are tender. Once cooked, drain the water and let the greens cool.
Blend the cooked greens into a coarse paste using a hand blender or in a food processor.
In a pan, heat some ghee or oil. Add chopped onions and cook until golden brown.
Add grated ginger, minced garlic, and chopped green chilies. Sauté for a couple of minutes.
Add chopped tomatoes and cook until the tomatoes are soft and the oil starts to separate.
Add the blended greens paste, salt, red chili powder, turmeric powder, and cornmeal (makki ka atta). Mix well.
Cook on low flame, stirring occasionally, until the saag thickens and the cornmeal is cooked. It may take around 20-30 minutes.
Finish with garam masala and a dollop of ghee or butter on top.
Makki di Roti:
Ingredients:
2 cups cornmeal (makki ka atta)
Water, as needed
Salt to taste
Ghee or butter for cooking
Instructions:
In a mixing bowl, combine cornmeal, salt, and water to form a soft and pliable dough.
Divide the dough into lemon-sized balls.
Place a ball of dough on a flat surface and pat it into a round shape with your fingers, forming a roti.
Cook the roti on a hot griddle or tawa, smearing a little ghee or butter on both sides until it's golden brown and cooked through.
Serve hot Sarson da Saag with Makki di Roti, accompanied by a dollop of butter or ghee on top. This traditional Punjabi dish is often enjoyed with a side of pickles or yogurt.
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