Get pleasure from this hearty Punjabi dish, good for chilly winter evenings. The earthy flavours of the greens pair superbly with the country, barely candy makki ki roti, creating a really comforting meal.
Components
For the Saag:
- 600g mustard greens
- 200g fats hen leaves
- 200g spinach
- 3-4 medium onions, finely chopped
- 5cm piece of ginger, grated
- 5-6 garlic cloves, minced
- 2 inexperienced chillies, finely chopped
- 15g coriander powder
- 15g garam masala
- 15g pink chilli powder
- Salt to style
- 30g maize flour
- 10ml mustard oil
- 5g mustard seeds
- 2 dried pink chillies
- 4-5 garlic cloves, chopped
- 1g asafoetida (hing)
For the Makki ki Roti:
- 400g maize flour
- Heat water, as wanted
- Salt to style
- Ghee for cooking
Methodology
- Totally wash all of the greens. Chop them finely together with the onions, ginger, and garlic. You should utilize a meals processor for this step if most popular.
- In a big, heavy-bottomed pot, mix the chopped greens, onions, ginger, and garlic. Add sufficient boiling water to cowl and season with salt. Convey to a simmer.
- As soon as simmering, add the coriander powder, garam masala, and pink chilli powder. Stir effectively, cowl, and let it prepare dinner on low warmth.
- Whereas the saag cooks, put together the makki dough. In a big bowl, combine the maize flour with a pinch of salt. Regularly add heat water, kneading till you have got a clean, pliable dough. Cowl and put aside to relaxation.
- Return to the saag and use a picket masher or immersion blender to mash the greens as they prepare dinner. This course of helps mix the flavours and create a clean consistency. Proceed cooking and mashing for about 45 minutes to an hour.
- When the saag is almost completed, sprinkle within the maize flour, stirring vigorously to forestall lumps. This may assist thicken the saag.
- For the tempering, warmth the mustard oil in a small pan till it begins to smoke. Add the mustard seeds and allow them to splutter. Then add the dried pink chillies, chopped garlic, and asafoetida. Fry for a minute till aromatic, then pour this tempering over the saag. Combine effectively and simmer for an additional 5 minutes.
- Now, put together the makki ki roti. Warmth a tawa or heavy-based frying pan over medium warmth. Take a small portion of the dough and place it on a bit of cling movie. Use your fingers to pat it right into a spherical, about 10cm in diameter and 5mm thick. Rigorously peel off the cling movie and place the roti on the new tawa.
- Cook dinner the roti for about 2 minutes on both sides, till golden brown spots seem. Then, utilizing tongs, place it instantly on the flame for a couple of seconds on both sides to puff it up. Brush with ghee and hold heat.
- Serve the new saag topped with a knob of butter, alongside the freshly made makki ki roti.
