About Sarson Ka Saag Aur Makki Ki Roti

Sarson da Saag te Makki di roti is a traditional Punjabi dish. A little white butter, jaggery, or honey is recommended. In the winter, everyone drools over this particular combo. Sarso is mustard, and Saag is green in classic Punjabi cuisine.

Ingredients of Sarson Ka Saag Aur Makki Ki Roti

This meal is a mouthwatering treat in the wintertime—steaming hot Makki roti with a dollop of butter or ghee. A combination of palak, bathua, and Sarson are pressure cooked with a variety of spices to create this nutritious winter delight. ,  More ghee can be added for flavor.



 

Instructions:

1.    In a large pot or kadhai, heat ghee or butter over medium heat.

2.    Add cumin seeds and allow them to crackle.

3.    Add chopped onions, garlic, and ginger and sauté until the onions are translucent.

4.    Add chopped green chilies and sauté for a minute.

5.    Add the chopped mustard greens, spinach, and bathua (if using) and sauté for 2-3 minutes.

6.    Add coriander powder, turmeric powder, red chili powder (if using), and salt to taste. Mix well.

7.    Add 1 cup of water and bring the mixture to a boil.

8.    Reduce the heat to low and cover the pot or kadhai.

9.    Allow the saag to simmer for 15-20 minutes or until the greens are cooked through.

10.  Remove from heat and let it cool down a bit.

11.  Once cooled, blend the saag mixture in a blender or using a hand-held mixer.

12.  Return the saag to the pot and bring it to a simmer.

13.  Serve hot with Makki ki Roti and a dollop of butter or ghee.

Makki ki Roti Recipe:



Instructions:

1.    In a mixing bowl, combine the corn flour, salt, and enough water to make a soft dough.

2.    Knead the dough well for a few minutes.

3.    Divide the dough into small balls.

4.    On a lightly floured surface, roll out each ball into a thin, round roti.

5.    Heat a griddle or tawa over medium-high heat.

6.    Place the roti on the griddle and cook until bubbles appear on the surface.

7.    Flip the roti and cook on the other side until golden brown.

8.    Brush with ghee or butter and serve hot with Sarson da Saag.

Note: Makki ki Roti is traditionally cooked on a tawa (griddle), but you can also cook it on a skillet or an electric tawa