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Sarson Ka Saag (Mustard Greens) Recipe

Sarson ka saag is the most popular vegetable of winters in Punjab. Serve hot, topped with a chunk of butter and makkai ki roti (cornmeal flatbread).
Sarson Ka Saag (Mustard Greens)
Recipe Ingredients

  1.     Mustard leaves (Sarson ka saag) 1 kg
  2.     Cornmeal (Makai ka aata) 1 cup
  3.     Butter 1 packet
  4.     Green chilies 4
  5.     Garlic 8 cloves
  6.     Whole red chilies 10
  7.     Turmeric powder 1 tsp
  8.     Salt to taste
  9.     For Tempering:
  10.     Garlic 4 cloves sliced
  11.     Butter ½ packet
  12.     Oil 3 tbsp
  13.     For Cornmeal Flatbread:
  14.     Cornmeal (Makai ka aata) 2 cups
  15.     Wheat flour 1 cup
  16.     Salt to taste
  17.     Butter or clarified butter as required
Recipe Method

  1. Soak finely sliced mustard leaves with turmeric powder.
  2. Now rinse thoroughly and add to a cooking pot with sufficient water.
  3. Also add whole red chilies, cloves of garlic and salt to taste.
  4. Allow cooking until water dries up and then grind in a chopper with green chillies.
  5. Turn out in pan again and mix in cornmeal and butter.
  6. Cover and cook on low heat for 15 minutes.
  7. Take out in a serving dish.
  8. For Tempering: Heat oil and butter in a frying pan.
  9. Fry finely sliced cloves of garlic in it.
  10. Pour this oil with garlic on top of saag.
  11. Serve hot with cornmeal flatbread (makai ki roti).
  12. For Cornmeal Flatbread: Mix together flour, cornmeal and salt to taste and knead with required water into fine dough.
  13. Form small balls of the prepared dough and roll out into shape of a paratha.
  14. Place it on a hot griddle and cook it for 45 seconds on one side.
  15. Turn, apply a little clarified butter on cooked side and let it sit for 35 seconds.
  16. Turn again, reduce heat to medium and cook from both side till slightly golden.

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