Introduction
Sarson ka Saag and Makki ki Roti, is a Punjabi dish, demonstrates the rich heritage of northern India. Sarso ka Saag is delightful green curry which is made form mustard leaves, spinach and bathua and served with a piece of white butter. Makki ki roti is made by using maize flour which is then served with saag and a piece of jaggery.
Origin of SARSON KA SAAG
The origin of the iconic duo sarson ka saag and make ki roti represents more than just a meal of the cooler months. They inherit the spirit of rural life and the traditional cooking practices originated from the states of Punjab Haryana and parts of Himachal Pradesh.
Sarson ka saag is made from mustard greens known as sarson in Hindi and Punjabi. The word “sarson” derives from the Sanskrit ‘sarsapa’ meaning mustard. The ‘saag’ part of the name comes from the Sanskrit ‘saka’ referring to green vegetables’ leaves. Makki ki roti is a ‘flatbread of maize’ . The word Makki is derived from Sanskrit ‘Markaka’ and roti from Sanskrit word ‘Rotika’.
Sarson ka Saag and Makki ki Roti Recipe
Ingredients:
- 1 cup Spinach (roughly chopped)
- 1/2 cup Bathua (roughly chopped)
- 3 cups Sarson Da Saag (roughly chopped)
- 3 tbsp Ghee
- 1 Onion (chopped)
- 3 tbsp Garlic (roughly chopped)
- 1 inch Ginger (chopped)
- 2 Green Chillies (chopped)
- Salt to taste
- 3 tbsp Maize Flour
For tadka:
- 2 tbsp Ghee
- 2 tbsp Garlic (roughly chopped)
- 1 tsp Kashmiri Red Chilli Powder
METHOD
- Bring water to a boil in a wok. Add spinach, bathua, and sarson da saag. Cook for 1-2 minutes.
- Strain the cooked leafy vegetables and let them cool to room temperature.
- Grind the cooled leafy vegetables into a semi-fine puree.
- Heat ghee in a wok. Add chopped onions and cook for a minute.
- Add chopped garlic, ginger, and green chillies. Cook until golden brown.
- Add the puree, salt, and maize flour. Mix well.
- Pour in hot water, cover, and cook for 15-20 minutes or until cooked.
- For the tadka, heat ghee and add chopped garlic. Cook until golden brown.
- Add Kashmiri red chilli powder, stir briefly, and pour the tadka over the hot saag.
