Sarson Da Saag And Makki Di Roti Recipe

Saag is a Spinach and Mustard Leaves based curry dish eaten in India and Pakistan with bread such as roti or naan. Saag can be made from spinach, mustard leaves, or other greens, along with added spices and sometimes other ingredients.
Sarson Da Saag And Makki Di Roti picture

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings3
CuisineCourse
TasteFeel
SpecialityVegetarian
Interest Group,

Recipe Story

This is a popular variety made from mustard leaves (Sarson) only. It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter or more traditionally with ghee.

Ingredients

 Mustard leaves1 Bunch (100 gm) (sarson)
 Palak1 Bunch (100 gm)
 Tomatoes2 Medium
 Onion1
 Oil3 Teaspoon
 Cumin seeds1 Teaspoon
 Salt To Taste
 Turmeric powder To Taste
 Chili powder To Taste
 Ghee1 Tablespoon
 Ginger garlic paste1 Teaspoon
 Cheese cube1
 Lemon1 , juiced
 Flour1 Cup (16 tbs) (for Makke Di Roti)
 Wheat flour1⁄3 Cup (5.33 tbs) (for Makke Di Roti)
 Salt1 Teaspoon (for Makke Di Roti)
 Oil2 Teaspoon (for Makke Di Roti)

Nutrition Facts

Serving size

Calories 421 Calories from Fat 161

% Daily Value*

Total Fat 18 g28.1%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 24 mg

Sodium 950.4 mg39.6%

Total Carbohydrates 56 g18.8%

Dietary Fiber 7.8 g31.2%

Sugars 5.3 g

Protein 13 g25%

Vitamin A 148.7% Vitamin C 103%

Calcium 12.7% Iron 31.6%

*Based on a 2000 Calorie diet

Directions

Preparation of Sarson ka Saag :-

Wash both the leaves of Mustard and Spinach nicely in water.
Blanch the greens in boiling water , after 3-4 minutes of blanching the greens, remove them from hot water and immediately wash them with cold water (this will helps in retaining the green color).
Puree the onions and tomatoes and keep it aside.
Puree the cooked greens and keep it aside.
Heat oil in a pan and add cumin seeds to it. Once the cumin seeds starts spluttering add the ginger-garlic paste to it.
Once the paste loses the raw smell, add the onion and tomato puree and cook for 4-5 minutes.
Now add the pureed greens. Add salt, turmeric powder and chilli powder to it and cook for 5-8 minutes.
Remove the cooked greens from the flame and add a dollop of ghee and then add lemon juice and keep it aside.
Add 1 cube of cheese and serve hot with Makke Di Roti.

Preparation of Makke Di Roti :-
Mix all the ingredients with water and knead it into a dough.
Cover the dough and set aside the for 1 hour.
Make balls of the dough of size equivalent to 2-3 lemons put together.
Take a plastic cover or greased paper for making the rotis.
Grease the plastic cover with oil and keep the maize flour ball on it.
Slightly wet your hands and pat the balls flat to a desired size.
Heat a tava and gently place the makke di roti on the tava with the help of the plastic sheet and cover.
Cook the rotis on both sides and set aside on a plate.
Serve hot with Sarson ka Saag
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