Sarson da Saag with Makki di Roti

Method

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1. Put the mustard greens, spinach, onion, ginger, garlic, chillies, salt and water in a large pot. Cover and simmer for 30 minutes, until the greens are very soft.

   Mark done Start 30 min timer

2. Mix the 2 tablespoons of maize flour with a little water and stir into the greens. Cook for 10 minutes, stirring, until thick.

   Mark done Start 10 min timer

3. Mash roughly with a masher or blend briefly with a stick blender. It should be coarse, not smooth.

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4. For the tadka, heat the ghee in a small pan over medium heat and cook the onion for 8 minutes, until golden. Add the garlic and ginger for 1 minute, then the chilli powder for 10 seconds. Stir into the saag and simmer for 5 minutes.

   Mark done Start 8 min timer

5. For the rotis, mix the maize flour and salt, add the warm water a little at a time and knead to a smooth, soft dough. Divide into 8 balls.

   Mark done

6. Pat each ball out between your oiled palms, or between two sheets of greased plastic, into a round about 15 cm across and 3 mm thick.

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7. Cook each roti on a hot griddle for 2 to 3 minutes per side, brushing with ghee, until speckled with brown spots.

   Mark done Start 2 min timer

8. Serve the saag hot with a spoonful of butter on top and the rotis on the side.

   Mark done

Chef’s Tips

• Cook the greens until they are completely soft. Undercooked mustard greens are bitter.
• Grease your palms and the plastic. Maize dough has no gluten and sticks and cracks.
• Use warm, not hot, water for the roti dough. It makes it easier to shape.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• White butter
• A piece of jaggery
• Sweet lassi

Storage & Reheating

Keep the saag in the fridge up to 4 days. It improves the next day. Freezes for 3 months. Make the rotis fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.