Sarson ka saag and makki di roti are signature dishes from the region of Punjab! Mustard greens are slow-cooked in an earthen pot for hours together with lots of ghee! Once ready, they are served with a simple corn flour flatbread cooked over an open flame. The last time I had this delicious meal was when my dad was here 5 years back. I had a lot of greens with me and decided to make a healthy version of the saag in my instant pot. Find both the healthy and the traditional recipes below. 🙂
What you will need:
Ingredients | Quantity |
---|---|
Regular Saag: | |
Mustard Greens/Sarson | 500 grams |
Spinach | 200 grams |
Ghee | 4 tablespoons |
Chopped Onion | 1 cup |
Tomatoes | 2 large |
Green Chilies | 6 |
Finely Chopped Ginger | 1/2 tablespoon |
Finely Chopped Garlic | 2 tablespoons |
Water | 2 cups |
Corn Flour (same as you use for the roti) | 1/4 cup |
Asafetida | 1/4 teaspoon |
Turmeric | 1/2 tablespoon |
Red Chili Powder | 1/2 teaspoon |
Jaggery | 1 inch ball |
Salt | 3 teaspoons |
Cumin Seeds | 1 tablespoon |
Healthy Saag: | |
Mustard Greens | 300 grams |
Spinach | 150 grams |
Kale | 150 grams |
Ghee | 1 tablespoon |
Water | 1 cup |
Cumin Seeds | 1 tablespoon |
Turmeric | 1/2 tablespoon |
Red Chili Powder | 1/2 teaspoon |
Green Chilies | 6 |
Salt | 3 teaspoons |
Corn Flour | 1/4 cup |
Tomatoes | 2 large |
Makki Di Roti: | |
Corn Flour | 500 grams |
Salt | 1 teaspoon |
Ghee | 1 tablespoon |
Water | 1 cup |
Healthy Makki Di Roti: | |
Pan Corn Flour (find in any South American store) | 2 cups |
Water | 2 cups |
Salt | 1/4 teaspoon |
Cook Time for Healthy Version: 25 minutes
Cook Time for Traditional Version: 2 hours and 30 minutes
Cook Time for Roti:Â 30 minutes
Servings: 12
How to make it:
To Make the Traditional Saag:
- Separate the tender mustard leaves from the hard stem. Wash the spinach and mustard greens thoroughly a couple of times to remove any sand and dirt.
- Cut the greens roughly into large pieces. Transfer the greens with 1 cup of water into a cooker. Cook till one whistle and then set aside to cool.
- In the meantime for the masala, roughly cut tomatoes, ginger, and green chilies. Transfer to a mixer and blend into a fine paste. Set aside.
- Add 1 tablespoon of ghee to a pan. Add the cornflour and saute till it begins to turn light brown. Set aside. Tip: Keep in mind that I am not using corn starch. This is the actual flour obtained from grinding corn. Do not confuse with the thickening agent.
- Heat the remaining ghee in a pot. To the hot ghee, add asafetida and cumin seeds.
- Next, add in the garlic and saute for a few minutes. Add in the finely chopped onion and salt. Saute till the onions begin to turn brown.
- Once the onions turn golden brown, add in the masala paste you made earlier along with turmeric and chili powder. Mix and let the masala cook.
- The masala should cook until the oil begins to separate on top. At this point add a teaspoon of sugar or jaggery.
- While the masala is cooking, transfer the cooled greens into a mixer and pulse a few times. You don’t want a smooth paste, just a rough blend.
- Add this paste to the cooked masala along with the roasted corn flour. Add another cup of water.Â
- Mix everything well. Let it cook and reduce on a slow flame. Stir occasionally.
- This dish is usually served with additional ghee or makkhan (fresh butter) on top. (Uff the calories!! You can definitely add them if you please. I will not judge you :))
To Make the Healthy Version of the Saag:Â
- Separate the tender mustard and kale leaves from the hard stem. Wash the kale, spinach, and mustard greens thoroughly a couple of times to remove any sand and dirt.
- Finely chop the greens. Transfer the greens along with finely chopped tomatoes, green chilies, and 1/2 cup of water into a cooker or instant pot. If using a cooker, pressure cook for 2 whistles. If using an instant pot, cook on high pressure for 5 minutes.Â
- In a tadka pan, add the ghee. Once hot, add the cumin seeds.Â
- Next, add the turmeric and red chili powder along with the cornflour.Â
- Roast everything well and then add this mixture to the pressure cooker along with the salt.Â
- Add 1/2 cup water and pressure cook for another whistle or for another 2 minutes in the instant pot.Â
- Enjoy guilt-free!
For the Traditional Makki di Roti:
- Take cornflour in a mixing bowl. Tip: Remember that I am not using corn starch. Corn flour is made from ground corn.
- Add salt, yogurt, and ghee.
- Mix everything well with warm water.Â
- Let the flour rest for 15 minutes.Â
- Roll it out. Tip: cornflour is gluten-free and may be difficult to roll. If that is the case, you can make smaller rotis or replace 1/4 amount of the cornflour with regular wheat flour.Â
- Roast it on a tawa and when it is 3/4 way done, on an open flame.
To Make Healthy Makki di Roti:
- In a bowl add cold water with salt.
- Add the pan cornflour mix. (This is a Colombian flour used to make arepas. You can find it at any South American grocery store.)
- Again, this flour does not have gluten, hence, make small balls of the flour and then roll it.
- Roast on a tawa and cook on both sides until done.