• For sarson da saag
• Spinach leaves-300 gm
• Mustard leaves-300gm
• Goosefoot leaves (Chenopodium or bathua )-250 gm
• Ginger- one piece to the size of lemon
• Garlic cloves (chopped) -10 in no’s
• Tomato -6 in no’s
• Green chilly-5 in no’s
• Turmeric powder-1 tsp
• Coriander powder-1 tsp
• Red chilly powder-1 tsp
• Salt to taste
• Corn flour-1 tbsp
• Clarified butter (desi ghee)-4 tbsp
• For makki di roti
• Yellow corn flour(makki ka atta)- 2 cup
• Carom seeds-1/2 tsp
• Salt -1 tsp
• Vegetable oil-2 tbsp
• Water-1/2 cup or as needed

For sarson da saag
Clean and wash all green leafy vegetables thoroughly in water.

Boil in a pressure cooker with 1/2 tsp salt and roughly chopped ginger for 7 to 8 whistles.

When cooled make a paste in blender or with hand blender.

Make a purée of to tomatoes and green chillies in blender.
Heat clarified butter in a big kadahi ,add chopped garlic cloves.

Sauté till appearance of golden color.Add all spices and salt and mix well.

Now add tomato purée and sauté for 5 minutes.Add 1 tbsp of corn flour and mix quickly to avoid lumps formation.

Add purée of green leaves ,stir and cover the lid.Let it cook on simmer or about30 to 40 minutes .

Frequent stirring is required but be careful as every time you open the lid it will jump on your face.

When you see ghee comes out in sides,remove from heat .Our saag is ready now. It’s time to prepare makki di roti.

For makki di roti
Take all ingredients for roti in a bowl,and knead a smooth dough using appropriate amount of water.

(knead the dough when you are ready to eat or serve or else it will break due to less adhesive strength of corn flour).

Make 4 round balls,Dust your flatboard with dry corn flour.

Put one ball on board and dust again with dry flour over top . Gently press with hand to make a roti.

Make a hole in the center with finger as it will help cooking from all sides.

Slowly transfer the roti over a pre heated non stick pan ( Transfer it directly from board to pan ,don’t use hand or it will break).

Roast from this side (apply some oil if seems sticky) for 5 minutes.

Flip the side carefuly with spatula and roast for 5 minutes till it gets brown spots.Remove from heat and serve with

Sarson da saag.It can be enjoyed next day with a tempering of cumin seeds and asafetida in clarified butter.

by Pak101.com (few years ago!) / 1270 views