Amritsari Panch Saag

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6 people

Ingredients:

 For The Saag:

200 grams mustard greens (sarson)

35 grams spinach (palak)

35 grams radish greens (mooli ke patte) (or turnip greens)

35 grams chenopodium (bathua)

35 grams fenugreek leaves (methi)

Quarter cup chopped radish (mooli) (or turnip)

1 cup chopped tomatoes

1 cup chopped onions

1 inch chopped ginger

8-10 cloves chopped garlic

2-3 chopped green chillies

Quarter tsp asafetida (hing)

2 tbsp corn meal (makki ka atta)

Salt and red chilli powder as per taste

 For Tempering:

2 tbsp clarified butter (ghee)

Quarter cup finely chopped onions

3-4 cloves peeled and smashed garlic

Method:

Wash the greens thoroughly 2-3 times with water to get rid of any mud in them.  Drain well. 

Chop the greens.

Add the washed greens to a large pressure cooker. Press the green so that they fit in the cooker.

They will be reduced in volume once cooked.

Add tomatoes, onions, ginger, garlic, radish, chilies, salt, and 1 cup of water to the cooker.                                                                        

Close the lid of the cooker and pressure cook for one whistle on high heat.

Remove the pressure cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker. Let the greens cool down slightly.

Blend The Greens. Transfer the cooked and cooled greens to the large jar of a blender along with the leftover water.

Blend to make a coarse paste if you like the saag a little coarse. If you like it smooth, blend the greens until smooth.

Transfer the paste to the same pressure cooker or another pan.

Dissolve makki ka atta (maize flour) in half cup water and add it to the cooker.

Add red chilli powder and asafetida and mix well.

Cook for 5-6 minutes on medium heat.

If the saag is thick for your liking, then add some water

to it and cook for a minute. If it’s too thin, then cook it for 5-6 minutes until the consistency is right.

Check for salt and add more if required.

Method to Temper the Sarson Saag:

Heat ghee in a small pan over medium heat.

Once the ghee is hot, add onions and garlic and fry till golden brown. Keep stirring while frying.

Pour the tadka over the saag and mix well. 

Serve hot with Makke ki Roti (recipe given below), jaggery, and white butter.

Makki Di Roti

Makki roti is a traditional, unleavened, gluten-free flatbread from the Punjab region of India, made from maize flour (cornmeal). A rustic and hearty bread, it is a winter staple typically served with sarson ka saag (mustard greens curry) and a dollop of butter.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 Makki di Roti

Course: Main Course

 Ingredients:

2 cups maize flour or cornmeal (makki ka atta)

1 cup hot water or add as required

1 tsp carom seeds (ajwain)

Salt as per taste

5 to 6 tbsp Ghee or oil or add as required, for

roasting

Method:

Making Dough:

In a mixing bowl take the maize flour or cornmeal, carom seeds and salt as required. Mix them together with a spoon.

Heat water separately in a pan till it comes to a boil. Add this hot water to the flour.

Mix with a spoon. Cover and keep aside till the dough mixture becomes warm.

When the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough.

If the dough looks dry, then add some warm water. If the dough looks sticky, then add a few tablespoons of maize flour.

Knead into a smooth yet firm dough. Fine cracks will be there on the dough but not to worry. Make medium sized balls of the dough. Shape them into a neat ball and flatten them.

Rolling – Method 1

Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.

Begin to gently roll with a rolling pin (belan). Add more flour if required. 

Roll to small to medium-sized round circle. Make into the size of a roti or chapati but not very thin, but a little thick. 

Method 2:

You can even use a ziplock bag. If using a ziplock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. Place the dough ball in the bag.

Press it slightly with your hands. Now with the rolling pin, slowly roll. Sprinkle some flour. Move the rolling board and roll again. This is to ensure that all the sides of the roti are evenly rolled.

Making Makki ki Roti:

Now spread some ghee or oil on a hot tawa (skillet) – about 1 to 2 teaspoons of ghee or oil.

Gently place the roti on the tava or griddle. If there is a crack on the roti, then gently and carefully pat that portion with a few drops of water.

When one side is a little browned, flip the roti with the help of a spatula.

When the other side gets browned, flip again. Flip a couple of times and cook till the roti is well browned and cooked from all sides. Press the edges with a spatula so that they get cooked well. 

Drizzle a bit of ghee on the sides while cooking the roti. If the dough is kneaded very well, the roti will start puffing up also or you can see the roti puffing at some spots.

Remove roti from pan and serve hot.