Sarson ka saag – Eatweeds

Get pleasure from this hearty Punjabi dish, good for chilly winter evenings. The earthy flavours of the greens pair fantastically with the country, barely candy makki ki roti, creating a really comforting meal.

Components

For the Saag:

• 600g mustard greens
• 200g fats hen leaves
• 200g spinach
• 3-4 medium onions, finely chopped
• 5cm piece of ginger, grated
• 5-6 garlic cloves, minced
• 2 inexperienced chillies, finely chopped
• 15g coriander powder
• 15g garam masala
• 15g pink chilli powder
• Salt to style
• 30g maize flour
• 10ml mustard oil
• 5g mustard seeds
• 2 dried pink chillies
• 4-5 garlic cloves, chopped
• 1g asafoetida (hing)

For the Makki ki Roti:

• 400g maize flour
• Heat water, as wanted
• Salt to style
• Ghee for cooking

Technique

1. Completely wash all of the greens. Chop them finely together with the onions, ginger, and garlic. You should utilize a meals processor for this step if most popular.
2. In a big, heavy-bottomed pot, mix the chopped greens, onions, ginger, and garlic. Add sufficient boiling water to cowl and season with salt. Carry to a simmer.
3. As soon as simmering, add the coriander powder, garam masala, and pink chilli powder. Stir nicely, cowl, and let it cook dinner on low warmth.
4. Whereas the saag cooks, put together the makki dough. In a big bowl, combine the maize flour with a pinch of salt. Steadily add heat water, kneading till you could have a clean, pliable dough. Cowl and put aside to relaxation.
5. Return to the saag and use a wood masher or immersion blender to mash the greens as they cook dinner. This course of helps mix the flavours and create a clean consistency. Proceed cooking and mashing for about 45 minutes to an hour.
6. When the saag is almost executed, sprinkle within the maize flour, stirring vigorously to forestall lumps. This can assist thicken the saag.
7. For the tempering, warmth the mustard oil in a small pan till it begins to smoke. Add the mustard seeds and allow them to splutter. Then add the dried pink chillies, chopped garlic, and asafoetida. Fry for a minute till aromatic, then pour this tempering over the saag. Combine nicely and simmer for one more 5 minutes.
8. Now, put together the makki ki roti. Warmth a tawa or heavy-based frying pan over medium warmth. Take a small portion of the dough and place it on a bit of cling movie. Use your fingers to pat it right into a spherical, about 10cm in diameter and 5mm thick. Rigorously peel off the cling movie and place the roti on the recent tawa.
9. Cook dinner the roti for about 2 minutes on all sides, till golden brown spots seem. Then, utilizing tongs, place it instantly on the flame for a couple of seconds on all sides to puff it up. Brush with ghee and maintain heat.
10. Serve the recent saag topped with a knob of butter, alongside the freshly made makki ki roti.