Name: Sarson Ka Saag and Makki Ki Roti recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 10
Ingredients: Finely Chopped Mustard Leaves (Barik Kati Sarson) - 6 Bunches; Finely Chopped Spinach (Barik Kati Palak) - 6 Bunches; Finely Chopped Chandan Bathua (Dont Know the English Name) - 6 Bunches; Finely Chopped Fenugreek Leave (Barik Kati Methi) - 6 Bunches; Mashed Garlic (Dardara Kuta Lasoon) - 1 Table Spoon; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Pure Ghee - 3 to 4 Table Spoon; Butter (Makhan) - 100 Grams; Onion Paste (Pyaz Ka Paste) - 1 Cup; Finely Chopped Green Chillies (Barik Kati Hari Mirch) - 1 Table Spoon; Dry Red Chillies (Sukhi Lal Mirch) - 5 to 6; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Red Chili Powder (Laal Mirch Powder) - 2 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Cumin Seeds (Jeera) - 1 Table Spoon; Corn Flour (Makki Ka Atta) - 1 Table Spoon; Oil - As Per Requirement; Salt According to Taste

ABOUT Sarson Ka Saag and Makki Ki Roti RECIPE

All the winter veggies are slowly cropping up in the market. The post awaiting among them is Sarson or Mustard greens leaves. They excellent source of essential minerals including potassium calcium and phosphorus. Along with these, it is a good source of dietary folate and vitamin A. Today in Jai Ki Rasoi Se made "Sarson Ka Saag and Makki Ki Roti" to beat the winter chill.

Ingredients Serving: 10

Finely Chopped Mustard Leaves (Barik Kati Sarson) - 6 Bunches
Finely Chopped Spinach (Barik Kati Palak) - 6 Bunches
Finely Chopped Chandan Bathua (Dont Know the English Name) - 6 Bunches
Finely Chopped Fenugreek Leave (Barik Kati Methi) - 6 Bunches
Mashed Garlic (Dardara Kuta Lasoon) - 1 Table Spoon
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Pure Ghee - 3 to 4 Table Spoon
Butter (Makhan) - 100 Grams
Onion Paste (Pyaz Ka Paste) - 1 Cup
Finely Chopped Green Chillies (Barik Kati Hari Mirch) - 1 Table Spoon
Dry Red Chillies (Sukhi Lal Mirch) - 5 to 6
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Red Chili Powder (Laal Mirch Powder) - 2 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Cumin Seeds (Jeera) - 1 Table Spoon
Corn Flour (Makki Ka Atta) - 1 Table Spoon
Oil - As Per Requirement
Salt According to Taste

Instructions

Add finely chopped mustard leaves, spinach, Chandan bathua, fenugreek leave and ½ cup of water in a pressure cooker. Cook till you get 3 to 4 whistles. Keep the pan/cooker aside get the pressure is released automatically
Smash the green with the help of pav bhaji smasher
Heat oil in a nonstick pan or kadai. Once the oil is hot add butter and cook till it gets melted.
Add cumin seeds and allow them to crackle.
Add smashed garlic and cook till it turn to light brown
Now add onion paste and cook till the paste becomes light green
Add other ingredients like red chilli & turmeric powder dry red and finely chopped green chillies. Mix all and cook till oil get separated
Add the boiled and smashed greens and season it with salt according to taste. Mix all and cook till water from the green get absorbed and oil get separated
Now add corn flour and cook for another 5 minutes on a low to medium flame
Finally add slit green chillies and finely chopped green coriander. Mix and cook for 2 more minutes
The dish is ready to be served with any makki ki roti

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