A Delicious Traditional Vegetarian Dish
The dish is nothing short of a Punjabi gemstone. Enjoyed best with home-made butter(lots of it!)
gm sarson saag
gm palak saag
gm bathua saag
water salt pinch
red pepper powder
Makki ki roti
Water for kneading
For the saag
In a pressure cooker, add the three saags(greens), water and salt and cook on low heat for 60-90 minutes.
Once the saag is cook, strain the saag and keep the saag water aside.
Mash the saag in the cooker until it is ground
Add the makki atta and stir
Add the saag water you kept aside and a very little fresh water.
Stir and boil over low heat.
Now add the ginger and green chillies and cook till the gravy becomes thick.
In a separate pain add chopped onions, ginger, garlic, red pepper powder, garam masala, dhani.
Saute the mixture until the color of the onions become light brown
Add the mixture to the saag gravy.
Garnish with ginger fried in ghee
For makki ki roti
Take the makki atta in a big bowl and add sufficient amount of water and knead till the atta becomes a ball.
Add normal atta to dry it and knead
Heat up a pan and add some ghee
Make small balls of the big ball of makki atta.
Roll out the small balls into flat not-to-thin round shapes. Carefully place the roti on the pan
Cook the roti with ghee until it is golden brown.
Serve with hot sarson ka saag and white butter.