Sarson Ka Saag with Makki Roti Perhaps the most famous combination in Punjabi cuisine By Sanjeev Kapoor 27 Jul 2016 in Recipes Course New Update 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. #Butter #Spinach #Cornmeal #Ghee #Potato #Salt #For roti Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article