My love for everything Punjabi is not a secret, and if we talk about food, then I can say that I was Punjabi in my last birth since I love each and everything about their food. My favourite is Makki ki roti and Sarson ka Saag. My husband and I both love the variety of textures and tastes that come through it.
When you dip these char grilled, crunchy Makka roti in the silky smoothness of Sarson ka saag, it’s just a party in your mouth. Combined with onions and jaggery, this is hands down one of the best meals ever.
Sarson ka saag is seasonal, and in India, it is available only in winter, so this winter delicacy is everyone’s favourite during the season. The combined effect of this combo is warming to the soul on those chilly nights in winter.
Normally whenever I cook this combo at home I have to cook something separately for my kids. They never liked it and I never forced it. But this time when I was going to make I asked them if they would like to taste it this time to see if their taste buds have evolved and they agreed. I was so happy. So this time, I entered the kitchen with double enthusiasm, but with a back-up plan in mind. Lady luck was smiling upon me, so this time when I served it to them, they just loved it.
Let’s start the process of making Sarson ka saag!!!!
Mustard greens /sarson ka saag- 2 cups washed and chopped nicely.
Spinach /palak ka saag- 1 cup washed and chopped nicely
Bathua /goosefoot greens 1 cup, chopped. (if you don’t have this, don’t worry we can still make the saag, just like I did. Here in my part of the world its difficult to get bathua, which is one of the main ingredients in authentic Punjabi Sarson ka Saag. Don’t worry though, the Saag will still taste fabulous!)
Radish- 1 /2 cup radish chopped roughly.
Onion -1 medium, chopped
Green Chillies-1, chopped
Ginger grated -1 tablespoon
Cumin seeds-1 teaspoon.
Dried red chillies -2
Makki ka aata or corn meal-2 tablespoons.
Hing or asafoetida- a pinch
Ghee- 2 tablespoons.
Salt- according to taste.
In a pressure cooker or instant pot, pour ghee.
Add red chilli, hing, cumin seeds .
Add everything else.
Saute for one minute.
Then add 1 cup of water.
Pressure cook till two whistles or if using instant pot, pressure cook for 5 minutes.
Release the stem naturally.
Now with a blender make a puree out of it. If you are using traditional blender let it cool first, otherwise, it can give you burn.
Open the lid. If you find it more liquidy then cook for 5 minutes more or to your desired consistency. I like it a little runny.
Now we will temper it.
In a tadka pan take 1 tablespoon of ghee or butter.
Add 1 dried chilli broken into two pieces, hing, and cumin seeds.
Just before pouring it over the saag, add one teaspoon of Kashmiri Mirch. Make sure it doesnt burn, or it will ruin the taste.
Check the seasoning and serve.
Making of Makke ki Roti/Corn flatbread-
Makki ka aata or corn meal-2 cups.
whole wheat flour-1/2 cup.
Salt -according to taste.
Red chilli powder -1/2 teaspoon.
Water -1 cup
Mix dry ingredients together, and knead the dough with water. Use some elbow grease and knead the dough for around 5-6 minutes. The dough should be soft and supple after kneading.
Now make equal size balls of this dough .
Roll it in a round shape. You can decide the size.
On a hot griddle, cook it .
Cook on both the sides till brown spots appear. It should be on the low/medium flame.
Now -the last step- with help of a tong, char it lightly on direct flame. Do it on both sides.
Slather pure ghee or butter and you are ready to serve.
Serve with a side of jaggery and salad greens.