Sarson ka Saag with Makki ki Roti

Punjabi mustard greens cooked until creamy and served with blistered cornmeal flatbreads, butter, onion, green chili and jaggery for a winter meal.

Instructions

1. 1

   Bring 1 1/2 cups (360 ml) water to a boil in a large pot over high heat. Add the mustard greens, spinach, bathua, ginger, garlic, green chilies and salt, cover, and simmer over medium heat for 15 minutes, until the leaves are fully wilted and tender.

2. 2

   Cool the greens for 5 minutes, then blend with an immersion blender until mostly smooth but still slightly coarse. Stir in the cornmeal and set aside for 10 minutes so it can hydrate.

3. 3

   Heat 2 tbsp (30 ml) of the oil in a heavy saucepan over medium heat. Add the cumin seeds and asafoetida; cook for 20 seconds, until the cumin sizzles and smells nutty.

4. 4

   Add the chopped onion and cook over medium heat for 7-9 minutes, stirring often, until golden at the edges. Add the tomato, Kashmiri chili powder and turmeric; cook for 6-8 minutes, until the tomato collapses and the oil begins to separate.

5. 5

   Stir the blended greens into the tempering. Cover and simmer over low heat for 20 minutes, stirring every few minutes and adding a splash of water if the mixture catches, until thick, glossy and tender.

6. 6

   Stir in the garam masala, lemon juice and remaining 1 tbsp (15 ml) oil. Taste and adjust the salt, then keep the saag covered over very low heat while making the rotis.

7. 7

   Mix the cornmeal and salt in a bowl. Add the hot water gradually, stirring with a spoon, then knead carefully with damp hands for 3-4 minutes to form a soft, warm dough. Cover and rest for 10 minutes.

8. 8

   Divide the dough into 8 pieces. Place one piece between two sheets of parchment and press or roll it into a 6-inch (15-cm) round about 1/8 inch (3 mm) thick, patching any cracks with damp fingers.

9. 9

   Heat a cast-iron skillet or tawa over medium-high heat. Peel off the parchment, cook each roti for 1 1/2-2 minutes on the first side until the surface looks dry, then turn and cook 1-2 minutes until browned spots appear.

10. 10

    Turn each roti once more and cook for 20-30 seconds, pressing lightly around the edges until it puffs in places. Brush with ghee or butter and keep wrapped in a clean towel while cooking the remaining rotis.

11. 11

    Ladle the hot saag into a warm bowl and top with a small pat of ghee or butter. Serve immediately with the makki ki roti, sliced red onion, green chilies and jaggery.

Tips for the Best Sarson ka Saag with Makki ki Roti

• Mustard greens can be bitter, so do not skip the spinach or the final lemon juice; both balance their sharpness. Baby mustard greens need less cooking time.
• For a more traditional coarse texture, pulse the cooked greens instead of blending them completely smooth. Avoid adding too much water, since saag should be thick enough to mound on a spoon.
• Mustard oil gives the tempering its characteristic Punjabi flavor. Heat it until it just begins to smoke, then lower the heat before adding the cumin.
• Makki dough cracks when it becomes cool or dry. Keep it covered, use hot water, and dampen your hands while shaping; parchment makes transferring the rotis easier.
• The saag can be made one day ahead and reheated gently with a splash of water. Shape and cook the rotis just before serving for the best texture.

Storage and Reheating

Refrigerate the saag in an airtight container for up to 4 days. Freeze it for up to 2 months, preferably without the final butter garnish; thaw overnight and reheat gently on the stovetop. Refrigerate leftover rotis for 2 days and rewarm them on a skillet with a little ghee, though they are best fresh.

Frequently Asked Questions

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