The other day when we went to get our groceries - we found some frozen mustard greens. Mom said - chalo lets make it. This has been my moms all time favourite - so, it was fun cooking it for her.
Ingredients
For Saag
1 cup mustard greens - I found frozen mustard greens
1/2 cup spinach leaves - frozen
You can make it with fresh mustard leaves and fresh sipnach too. I took 2:1 ratio
1 onion - roughly chopped
6 cloves of garlic - halved
2 inch ginger piece - roughly chopped
2 tablespoons ghee/clarified butter
1 teaspoon jeera/cumin
2 dried red chillis
3 to 4 cloves garlic - finely chopped
1 onion - finely chopped
2 tablespoons makke ka atta/maize flour (finely ground cornmeal - the one used to make tortillas)
1 teaspoon red chilli powder
1/2 teaspoon tumeric powder
1 teaspoon dhania jeera powder
1/2 teaspon amchur/dried mango powder
salt to taste
For Makke di Roti
2 cups makke ka atta/maize flour (finely ground cornmeal - the one used to make tortillas)
1/2 teaspoon salt
water to knead atta (hot water makes the dough nice and soft)
Method
For Saag
In a pressure cooker - cook the mustard greens, spinach, roughly chopped onion, halved garlic and chopped ginger and about 1 cup of water for upto 5 whistles. Once the pressure is released - blend the mixture into a coarse paste. Let it sit for sometime.
In a karahi - add the ghee/clarified butter. Once it gets hot add the cumin and the red green chillis. Once they splutter - add the finely chopped garlic. Stir well and then immediately add the finely chopped onions. Be careful not to burn the garlic - else the saag will turn bitter. Fry well till the onions turn golden brown. Then add the turmeric powder, chilli powder, dhania jeera powder, amchur powder and mix well. Then add the maize flour and stir for 2 minutes. Add the blended greens to the karahi and mix well so that the onion and masala mixture is incorporated well with the blended greens. Add salt according to taste. Cover and let it cook on medium flame for about 10 minute. The mixture splutters a lot so be careful to cover the vessel well.
Serve it hot with makke ki roti and a dollap of butter
For Makke di Roti
Mix the makke ka atta/maize flour and salt - add some hot water and knead the dough. Add enough water to make a pliable dough - the dough shoud not be soft. Once the dough is knead - it should be used immediately. Make about 7 to 8 balls. Place a plastic sheet on the platform - I used a ziploc quart freezer bag - Place a dough ball on it and roll with your fingers - pressing the dough to form a disc about 1/8th inch thick. Put some water on your fingers to avoid the dough sticking and breaking. On a heated griddle - put the roti and cook on both sides till brown specks appear. Remove from heat and spread some ghee on top of the roti.
It tastes good with saag, baingan bharta or just with jaggery.
