Saag and Makai ki Roti
Sarson ka saag is a popular winter vegetable dish in Pakistan made from mustard leaves (sarson). It is served with makai ki roti and butter/ ghee.
- PREP TIME: 30 minutes
- COOK TIME: 180 minutes
- SERVINGS: 6 persons
- For Saag:
- 750 Gram sarson saag
- 250 gram palak saag
- 250 gram bathua saag
- 2 cups water
- Salt - to taste
- 4 green chilles
- 25 gram ginger
- 2 onions
- 6 cloves of garlic
- 100 gram ghee
- 1/2 teaspoon red pepper powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon coriander (dhania) powder
- For Makki ki roti:
- 1/2 kg Makai ka Aata
- Water for kneading
- Ghee for frying
- 1. For the saag:
- 2. Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
- 3. Squeeze out saag and keep saag water aside.
- 4. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
- 5. Put back saag water and a little fresh water & boil over slow fire.
- 6. Add green chillies & ginger & cook till saag gets thick.
- 7. For tadka of saag, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
- 8. Mix into saag & garnish with julienne of ginger fried in ghee.
- 9. For makki ki roti:
- 10. Knead the makki atta until it becomes a ball, add atta to dry it & knead.
- 11. Heat the tava and add a little ghee so that it does not stick.
- 12. Make round shapes of makki roti on chakla & carefully transfer to the tava.
- 13. Cook with ghee till golden brown.