Name: Sarso ka saag aur makki ki roti recipe by Sushma Singh at BetterButter
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 5
Ingredients: 1 bunch of Sarso (mustard) leaves; 1bunch of spinach (palak) leaves; 2 medium sized onions; 3 medium sized tomatoes; 4-5 garlic cloves; 5-6 green chillies (you can adjust according to your taste); 1 tablespoon ginger-garlic paste; Salt as required; Cooking oil; For makki ki roti; 2 cups of Makki ka atta/ maize flour/ cornmeal; Lukewarm water to knead the flour; Salt as per taste; Butter/ghee

Ingredients Serving: 5

1 bunch of Sarso (mustard) leaves
1bunch of spinach (palak) leaves
2 medium sized onions
3 medium sized tomatoes
4-5 garlic cloves
5-6 green chillies (you can adjust according to your taste)
1 tablespoon ginger-garlic paste
Salt as required
Cooking oil
For makki ki roti
2 cups of Makki ka atta/ maize flour/ cornmeal
Lukewarm water to knead the flour
Salt as per taste
Butter/ghee

Instructions

Thoroughly wash and clean both the leaves.
Cut the hard stems and roughly chop the leaves along with tender stems. (No need to fine chop them).
Put the leaves in a pressure cooker along with 3-4 green chillies and garlic cloves. (You can add a little water if you want but I prefer cooking the leaves in its own water).
Pressure cook it for a single whistle, and let it cool for some time.
Now take out the mixture in a blender, add 1 tablespoon of makki ka atta(optional) and blend the mixture to a medium to thick consistency.
Heat a kadai / deep frying vessel and put 2 tablespoon oil in it.
Add chopped onions and 2-3 chopped green chillies.
When the onion turns brown, add in the ginger-garlic paste, and cook for 1-2 min.
Now add the chopped tomatoes and cook for 6-7 minutes, or till oil separates from the masala.
Add salt according to your taste.
Add the sarso- palak puree in this and cook for a good 15-20 minutes on low flame. Stir occasionally. Check for salt and switch off the stove.
Pour some melted ghee or butter on top and serve it with makki ki roti.
Makki ki roti
Take the flour in bowl and add salt to this
Make a firm dough by slowly adding lukewarm water to it.
Take a medium sized ball of the dough and roll it using a ziplock bag.
Put it on a hot tawa and cook till brown spot appears and roti is well cooked from both the side
Top it with butter and serve with hot saag.

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