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Main Ingredients | Mustard Leaves, Spinach |
Cuisine | Punjabi |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Sarson Ka Saag with Makki Roti
- 5 bunches Mustard Leaves
- 1 bunch Spinach
- 2 tablespoons Cornmeal
- 3-4 tablespoons Ghee
- 2 medium Onion finely chopped
- to taste Salt
- to serve Butter
- For roti
- 2 cups Cornmeal
- 1/2 cup Fresh fenugreek leaves (methi), chopped
- 1 Potato boiled
Method
- Trim the stems of the mustard leaves, spinach.
- Chop the leaves and also the stems if they are tender.
- Boil together with a quarter cup of water till well done and yellowish in colour.
- If there is any water left, strain and reserve.
- Grind the leaves and stems. Add cornmeal.
- Heat the ghee in a pan. Add the onions, ginger, garlic and green chillies and sauté till lightly browned.
- Add the ground leaves and sauté for five to six minutes.
- Add the reserved water to adjust the consistency if required along with salt and continue to cook, stirring, for four to five minutes or till well blended.
- Serve hot with butter and makki ki roti.
- For makai roti, in a bowl combine together cornmeal, fenugreek leaves, potato, salt and sufficient water a knead a soft dough.
- Divide the dough in equal portion and roll them into a circular chapati.
- Heat oil on a non stick tawa and cook the roti till golden brown on both the sides. Serve hot with sarson ka saag.
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