MAKKE KI ROTI SARSON KA SAAG
A traditional Punjabi curry made with mustard greens (sarson) and spices, Served with homemade corn meal flat bread.
Ingredients
Greens
- 500 g Sarson (mustard greens)
- 200 g palak (spinach leaves)
- 100 g bathua leaves (known as lamb's quarters, melde, goosefoot, pigweed and fat-hen in different regions. It’s optional and you still get a very good taste if not used)
- Wash and chop the greens very finely.
- To wash them nicely soak all the greens before cutting in water and then take them out from the water with your hands then place them in another bowl of water, leaving the water behind. You will see the impurities settle at the bottom each time you take the greens out. Do this process at least three-four times as the greens have a tendency to carry a lot of impurities with them. The greens are now ready to be chopped finely. Its best to chop these using a knife very finely and not a chopper. This will help in getting the right texture of the dish later on in the recipe.
Spices for greens
- 2 tbsp Ginger (Finely chopped)
- 3 tbsp garlic (finely chopped)
- 8-10 green chillies (finely chopped)
- 2 tbsp cornmeal flour
Fried masala
- 1 cup onion (diced)
- 5-6 cloves garlic (finely chopped)
- 1” ginger piece (finely chopped or grated)
- 3-4 green chillies (finely chopped)
- 1 cup tomatoes (grinder)
- 3-4 tbsp butter ghee
- 1 tsp salt
- 1 tsp coriander powder
Temepring
- 2 tbsp butter ghee
- 2 dried red chillies
- 2 cloves garlic (chopped)
Instructions
- Boil the greens with a tsp of salt and about ½ cup water. We just need enough water to build the steam. Greens will also release some water. I normally use a pressure cooker at this stage. Start by putting the pressure cooker on a high flame. When it starts to whistle keep the flame low-medium for 10minutes. After that, switch off the flame and let the pressure release naturally before you can open the lid.If using a pot, cover with lid and start on a high flame. When there’s enough steam built up keep the flame low-medium and let it boil for about 20 minutes or until the leaves are softened.When the leaves are boiled and soft, mash with a churn (mathani). It’s advisable not to use a blender because the process might be long but it tastes best when cooked slowly to get to the mashed texture. At this stage, cover with lid but let the steam escape from the sides as it might give a bitter taste to the greens. Keep churning with the churn after every ten minutes approximately. If its dried up during the process, add little boiling water to keep the process going. Do not add cold water at any point as it will make the leaves stiff. You must keep the greens moist during the whole process. You need to get a completely mashed texture by doing this. This process might take unto an hour. This is a lengthy process but the traditional way to do it and all worth it!When most of the stems and leaves of the greens are mashed completely, add 2 tbsp of corn meal and 2-3 tbsp of boiling water and continue the process for another few minutes.
Fried masala
- In a separate pan add ghee and fry the onion and garlic slightly golden. Add ginger, green chillies and tomatoes therein. Add 1 tsp coriander powder and a tsp of salt. Fry for a minute or two and cover with a lid. Let it cook on medium low until the tomatoes are softened (approximately 5-7minutes). Add little water to keep it going if needed. It shouldn’t be too dry at any stage as it will burn the masala. Mix this masala with the cooked greens very nicely and simmer for few minutes. The greens are ready.
Tempering
- In a fry pan, heat ghee, add garlic and dried red chillies. In just few seconds they will change the colour. Take it off the flame and pour this tempering over the greens on the serving dish.Tempering is optional but I always prefer to do it as it enhances the flavour and the look of this delectable dish.