Saturday, March 24, 2012
Sarson da Saag is a classic Punjabi delicacy. My version is surely not authentic but it tastes equally good with sourdough bread or even more traditional makke di roti.
Sarson Da Saag
Mustard Leaves Curry
1 pkt frozen mustard leaves
1 pkt frozen spinach leaves
1 tbsp maize flour/makke ka aatta
salt to taste
1 tbsp homemade makhan/white butter
Grind to a paste
4-5 cloves of garlic
1 1/2" ginger, peeled & chopped
1/2 of smallish onion
2 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
2-3 red, dry chilies
Makke di Roti (Traditional)
Methiwali Makke di Roti (Traditional)
1. Pressure cook thawed veggies. Let them cool down a little and then grind them to a smooth paste in a blender. Set aside.
2. Grind ginger-garlic-onion-almond paste. Set aside.
3. Heat oil in a heavy bottomed saucepan. Add all the ingredients for tempering
4. As they splutter, add ginger-garlic paste. Saute for 5 minutes on a medium flame stirring in between.
5. Add mild chili powder or paprika. Saute for 30 seconds.
6. Add spinach & mustard greens paste, 1/2 cup water and salt to taste.
7. Switch the gas to low. Simmer for 15-20 minutes. Make sure to be around since the mixture will come to boil and even erupt!
8. Sprinkle 1 tbsp maize flour/makke ka flor. Cover and let it cook for 10 more minutes.
9. The curry should be thick. Add 1 tbsp homemade butter as a final step.
10. Serve with Makke di roti or even a sour dough bread or a baguette.
1. The curry should be on the thicker side.
2. Do not confuse maize flour with regular white corn flour that is used for making puddings. Maize flour is the one that is used to make makke di roti.