Recipe of Speedy Sarso ka saag with makki roti

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The ingredients needed to make Sarso ka saag with makki roti:

1. Make ready 400 gm Sarso saag
2. Make ready 200 gm Fenugreek
3. Get 100 gm Spinach
4. Prepare 100 gm Bathura
5. Make ready 3-4 Onion finely chopped
6. Get 2 tsp Ginger and garlic paste
7. Prepare 5-6 Tomatoes -
8. Prepare 3-4 Green chilllies
9. Prepare 2-3 tbsp Mustard oil
10. Take 2 tbsp Green coriander finely chopped
11. Get 2-3 tbsp Maize flour
12. Prepare 1/2 tsp Cumin seeds
13. Take 1 pinch Asafoetida
14. Take 1 tsp Coriander powder
15. Get 1/4 tsp Red chilli powder
16. Take 1 tsp Salt
17. Get 1/2 tsp Garam masala

If there's one thing that I really like about Indian cooking, it's how much we cook using seasonal ingredients. Bring a mini Punjab in your home by cooking the special Sarsoon ka Saag along with Makki ki Roti. In case you don't know how to cook it then learn it from the recipe posted on our page. You can follow the recipe as it is to get the typical Saag taste.

Instructions to make Sarso ka saag with makki roti:

1. Clean the sarso saag, remove stalk and separate the leaves from it. Wash the leaves thoroughly with water, drain out the excess water and chop the leaves finely.
2. Likewise wash the spinach, remove stalk and separate the leaves from it and wash with water. drain out the excess water and chop the leaves finely. Clean the Bathua leaves and wash them thoroughly as well. Dry and chop them finely.
3. Wash tomato, green chilli and ginger, place them in mixture jar and make a fine paste.  Add sarso leaves, spinach and  bathua leaves in a pressure cooker, followed by 1/2 cup water. Close the pressure cooker with a lid and cook until one whistle. After it simmers once, turn off the flame and let the steam escape on it's own.
4. Likewise wash the fenugreek, spinach, remove stalk and separate the leaves from it and wash with water. drain out the excess water and chop the leaves finely. Clean the Bathua leaves and wash them thoroughly as well. Dry and chop them finely.
5. Heat 2 tbsp oil in a wok. When the oil is hot, add cumin seeds.
6. After they crackle, add onion, ginger- garlic paste, asafoetida, turmeric powder and coriander powder
7. Saute for a while and add maize flour into it. Stir constantly to roast.
8. Now add tomato paste into it,add garam masala and stir well..
9. Saute for a while and add maize flour into it. Stir constantly to roast.
10. Now saute the masala until you see oil leaving the edges of masala.  Open the lid of pressure cooker and mash the veggies with a ladle or spoon.
11. When the masala is cooked well, add veggies into it, followed by red chilli powder and salt. Mix well and add 1 cup water and some green coriander as well. Cook on low flame for 10 to 12 minutes. Do stir the sabzi after every 1 to 2 minutes. Saag is now ready.
12. Makki roti—- Take maize flour in a vessel and add water into it in small portions to knead a stiff and tight dough. Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth and soft. Preheat a tawa.
13. Pinch some dough and roll into a round shape. Wet your hands with some water and flatten the dough  ball into a chapatti. Place this very gently on the tawa.
14. Colour of roti has turned dark on the surface. Flip the side and let it cook from beneath as well till it gets golden brown spots. Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides. Roti is roasted well from both sides.
15. Likewise prepare rest of the rotis.  You can also make rotis on silver foil w as well. YouU can also make different designs on it.
16. Or like this.
17. Maize flour roti and sarso saag is ready. Pour some ghee over the saag .serve it with curd,salad …&… ghee shahkar.
18. Salad

In case you don't know how to cook it then learn it from the recipe posted on our page. You can follow the recipe as it is to get the typical Saag taste. Sarson Ka Saag (as it is known in Hindi or (Saroon Da Saag, in Punjabi) is a popular vegetarian dish from the northern region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with makki di roti.

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