Sarson Saag Makki Roti
Make classic Sarson Saag and Makki Roti at home. This hearty, rustic dish pairs soft greens with simple corn flatbreads. It's truly comforting.
Ingredients
- 1 kilogram mustard greens (sarson)
- 250 grams spinach leaves
- 200 grams bathua leaves (chenopodium), optional
- 1 medium onion
- 2 medium tomatoes
- 4 cloves garlic
- 1 inch ginger
- 2 green chilies
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.75 teaspoon garam masala powder
- 0.75 teaspoon cumin powder
- 0.75 teaspoon coriander powder
- 0.5 teaspoon salt (or to taste)
- 2 tablespoons ghee or vegetable oil
- 3 tablespoons cornmeal (makki ka atta)
- 0.25 cup water (for saag)
- 2 cups cornmeal (makki ka atta) (for roti)
- 1 teaspoon salt (for roti)
- 1.5 cups hot water (for roti dough)
- 4 tablespoons ghee or butter (for serving)
- 2 small shallots
- 4 green chilies (for garnish)
- 1 medium lemon (for garnish)
Instructions
- Wash 1 kilogram mustard greens, 250 grams spinach leaves, and 200 grams bathua leaves thoroughly under running water to remove any dirt. Roughly chop all the greens.
- Transfer the chopped greens to a large pot or pressure cooker. Add 0.25 cup water. If using a pressure cooker, cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). If using a pot, cover and cook over medium heat for 20-25 minutes until the greens are tender. Let it cool slightly.
- Once cooled, blend the cooked greens using an immersion blender or a regular blender to a coarse paste. Do not blend too finely; it should still have some texture. Set aside.
- Peel and finely chop 1 medium onion. Peel and finely chop 4 cloves garlic and a 1 inch piece of ginger. Thinly slice 2 green chilies.
- Heat 2 tablespoons ghee or vegetable oil in a large pan or kadai over medium heat. Add the chopped onion and cook for 5-7 minutes until it turns light golden brown, stirring occasionally.
- Add the finely chopped garlic, ginger, and green chilies to the pan. Sauté for 2-3 minutes until the raw smell disappears.
- Finely chop 2 medium tomatoes and add them to the pan. Cook for 5 minutes, pressing with the back of a spoon, until the tomatoes soften and the oil starts to separate.
- Add 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.75 teaspoon garam masala powder, 0.75 teaspoon cumin powder, 0.75 teaspoon coriander powder, and 0.5 teaspoon salt. Mix well and cook for 1-2 minutes until the spices are fragrant.
- Add the blended greens to the pan with the cooked spices. Stir well to combine. Bring the mixture to a gentle simmer.
- Once simmering, add 3 tablespoons cornmeal (makki ka atta) to the saag. This helps to thicken the saag. Stir continuously to prevent lumps. Continue to cook on low heat for 10-15 minutes, stirring occasionally, until the saag thickens and the flavors meld. Remove from heat.
- For the Makki Roti, take 2 cups cornmeal (makki ka atta) and 1 teaspoon salt in a large mixing bowl. Gradually add 1.5 cups hot water, mixing with a spoon initially, then knead with your hands to form a stiff dough. Be careful as the water is hot. The dough should be pliable but firm. Cover and let it rest for 10 minutes.
- Divide the dough into 8 equal portions. Take one portion and flatten it slightly between your palms. Place it on a clean plastic sheet or a lightly floured surface. Using your palm or a rolling pin, gently flatten it into a 5-6 inch round roti. Alternatively, you can place a plastic sheet over the dough and press with a plate to form a round.
- Heat a tawa (griddle) over medium-high heat. Carefully transfer a prepared roti to the hot tawa. Cook for 1-2 minutes until small bubbles appear and the underside has light brown spots.
- Flip the roti and cook the other side for another 1-2 minutes until it also has brown spots. You can lightly press the roti with a clean cloth to help it cook evenly and puff up slightly.
- Continue cooking the remaining rotis in the same manner. Stack them to keep warm or serve immediately.
- Transfer the Sarson Saag to a serving bowl. Peel and finely slice 2 small shallots. Thinly slice 4 green chilies. Cut 1 medium lemon into wedges. Garnish the saag with a dollop of 1 tablespoon ghee or butter on top. Serve hot with warm Makki Roti, sliced shallots, green chilies, and a lemon wedge for squeezing over the saag.