SunstarTV Bureau: Makke di roti and Sarson da saag is a traditional dish from Punjab but is loved and relished all over India. The green gravy (saag) is made from mustered leaves (sarso), spinach, fenugreek, radish and spices. The gravy is served with flat bread made of corn flour, called Makke di Roti.
Typically prepared in winter months, a serving of Makki di Roti and Sarson da Saag is never complete without a dollop of butter and a glass of lassi on the side.
This authentic Punjabi famous dish can be prepared at home easily without putting any efforts. Here’s how you can prepare this dish by following some simple steps given below.
- 1 1/2 kilograms mustard leaves
- 250 gm bathua saag
- 4 green chilli
- 3 large onion
- 1 teaspoon turmeric
- 4 tablespoon ghee
- 250 gm spinach
- 50 gm corn flour
- 20 cloves garlic
- 2 inches ginger
- 1 cup water
Step 1 Clean all the leafy vegetables in running water
First begin with washing and cleaning the mustard leaves, spinach and bathua saag. To make it adulterant-free, soak the greens in lukewarm water and add a pinch of salt.
Step 2 Pressure cook the leafy greens for half an hour
After washing the leafy veggies properly, drain the excess water. Cut and peel the stems of mustard leaves before chopping, then finely chop all the leaves.
Take a pressure cooker and cook all the leaves for half an hour approximately. Put in ginger and 10 garlic cloves along with the leaves. Let it cool for some time.
Step 3 Blend the cooked saag for 30 seconds
Take out the mixture and put it in a blender with 50 grams of corn flour and churn for 30 seconds.
Heat the frying pan and put some ghee on it. When it has melted put in 10 cloves of finely chopped garlic. When the garlic has turned brown, add finely chopped onions and green chilies in a vessel.
Step 4 Add saag in the pan and cook for 10-15 minutes
When onions turn dark golden, add the saag mixture, salt (as per your taste) and turmeric. You can also add red chili powder, if you want little spice to your dish.
Let it cook for 10-15 minutes till it comes to the required consistency to eat. When the saag has prepared, pour melted ghee on top and serve with makki ki roti. If you are fond of white butter add a dollop of it to make this dish even more attractive.
O la, your dish is ready, now you can serve it with a glass full of lassi and enjoy!
Leave a Reply