Sarson ka Saag and Makke di roti are quintessential to Punjab and have also gained much acceptance across North India. Prepared with mustard leaves, sarson ka saag tastes absolutely fabulous with makki de roti and a dollop of fresh butter. Try the sarson ka saag recipe just once with us and you?ll have everyone asking for more.

Ingredients:

1 kg Sarson (green mustard leaves)
250 gms Spinach
2 fresh Shalgam (turnips) (peeled and chopped - optional)
3-4 finely chopped flakes garlic
2" piece ginger finely chopped
2-3 green chillies finely chopped
2 tsp makki ka atta (maize flour)
11/2 tsp powdered gur (jaggery)
Salt to taste

For Tadka (tempering)

3 tsp pure ghee
1/2 tsp red chilli powder (optional)
2-3 green chillies slit in the middle
1" piece ginger chopped finely

Cooking Method

1. Wash and clean the spinach leaves thoroughly. Roughly chop them and set aside.
2. Add garlic, ginger, green chillies and shalgam along with the leaves in a pressure cooker.
3. Add salt and just 1/2 a cup of water. The saag will cook in 15-20 mins. Remove from fire to cool.
4. Grind the mixture or saag to form a rough paste.
5. Now add makki ka atta and cook for 15 minutes on low heat stirring continuously.
6. For the tadka add ginger, green chillies and red chilly powder in hot ghee and pour over the saag. Stir in to mix lightly.
7. Serve hot with Makki ki Rotis.