Enjoy this hearty Punjabi dish, perfect for cold winter evenings. The earthy flavours of the greens pair beautifully with the rustic, slightly sweet makki ki roti, creating a truly comforting meal.
Ingredients
For the Saag:
- 600g mustard greens
- 200g fat hen leaves
- 200g spinach
- 3-4 medium onions, finely chopped
- 5cm piece of ginger, grated
- 5-6 garlic cloves, minced
- 2 green chillies, finely chopped
- 15g coriander powder
- 15g garam masala
- 15g red chilli powder
- Salt to taste
- 30g maize flour
- 10ml mustard oil
- 5g mustard seeds
- 2 dried red chillies
- 4-5 garlic cloves, chopped
- 1g asafoetida (hing)
For the Makki ki Roti:
- 400g maize flour
- Warm water, as needed
- Salt to taste
- Ghee for cooking
Method
- Thoroughly wash all the greens. Chop them finely along with the onions, ginger, and garlic. You can use a food processor for this step if preferred.
- In a large, heavy-bottomed pot, combine the chopped greens, onions, ginger, and garlic. Add enough boiling water to cover and season with salt. Bring to a simmer.
- Once simmering, add the coriander powder, garam masala, and red chilli powder. Stir well, cover, and let it cook on low heat.
- While the saag cooks, prepare the makki dough. In a large bowl, mix the maize flour with a pinch of salt. Gradually add warm water, kneading until you have a smooth, pliable dough. Cover and set aside to rest.
- Return to the saag and use a wooden masher or immersion blender to mash the greens as they cook. This process helps blend the flavours and create a smooth consistency. Continue cooking and mashing for about 45 minutes to an hour.
- When the saag is nearly done, sprinkle in the maize flour, stirring vigorously to prevent lumps. This will help thicken the saag.
- For the tempering, heat the mustard oil in a small pan until it begins to smoke. Add the mustard seeds and let them splutter. Then add the dried red chillies, chopped garlic, and asafoetida. Fry for a minute until fragrant, then pour this tempering over the saag. Mix well and simmer for another 5 minutes.
- Now, prepare the makki ki roti. Heat a tawa or heavy-based frying pan over medium heat. Take a small portion of the dough and place it on a piece of cling film. Use your fingers to pat it into a round, about 10cm in diameter and 5mm thick. Carefully peel off the cling film and place the roti on the hot tawa.
- Cook the roti for about 2 minutes on each side, until golden brown spots appear. Then, using tongs, place it directly on the flame for a few seconds on each side to puff it up. Brush with ghee and keep warm.
- Serve the hot saag topped with a knob of butter, alongside the freshly made makki ki roti.