Sarson ka Saag

Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this

Prep. : 30 Mins
Cook : 1 Hour

Total Time :
30-35 minutes

Cuisine : Punjabi
Servings : 5

Sarson ka Saag- 1kg:
Palak- 300gm
Methi- 150gm
Green chilli – 30gm
Ginger- 40gm
Garlic- 30gm
Makai ka atta- 2tbs
Wheat flour – 1tbs
Salt- to taste

For Tadka

Chopped onion- 1cup
Chopped tomato- 1cup
Chopped garlic- 1tbs
Chopped ginger- 1tbs
Chopped green chilli- 1tbs
Red chilli powder- 1tsp
Salt- to taste

Makke ki roti

Makai Flour – 1cup
Wheat flour – 1tbs
Luke warm Water – as required
Oil or ghee – to drizzle

Accompaniments

White butter
Raddish
Pickle
Curd

Boil water in a pressure cooker and add salt to it. Once the water is boiling, add sarson leaves. As the water starts foaming, remove some of gently to remove the bitterness of the mustard leaves.
Add fresh water and some more salt to the pressure cooker. Then add the whole garlic cloves , methi and spinach leaves. You need to add slowly and pushing down as the leaves start to wilt.
Make a paste of green chilli and ginger and add it to the saag mixture. Close the cooker with the lid. Now and give it 4-5 whistles keeping the flame on medium.
Once done, allow the cooker to release all the pressure and then carefully open the lid. Now while it is hot itself, blend the mixture with a hand blender carefully to a smooth paste.
Mix the maize and wheat flour to the saag mixture and stir it in quickly with with a wooden churner till the saag does not have any flour lumps.
Now let the saag cook on low flame for about 25-30mins and keep stirring at intervals so it does not stick to the bottom.
Now for the tadka which is what gives the saag its zing, In a pan heat oil, then add garlic, onion and sauté till golden brown. Then add chopped ginger, chillies and tomatoes till nice and mushy. Add turmeric, a dash of red chilli powder and a little salt. Cook till the oil separates from the sides of the mixture

Now add the saag to the tadka, mix well and cook for a few mins till the tadka has properly flavour the saag. Do this on low flame.
For makke ki roti, in a mixing bowl take the maize atta, add 1-2 tbsp of wheat flour and knead with luke warm water to make a soft dough.
Make small balls from the dough and with the help of your clean palms, shape the rotis.
Cook the roti on tawa and once done, apply some ghee on it.
Serve the sarso ka saag with Makke ki roti topped with white butter and sticks of radish and pickle on the side.