Sarson Da Saag with Makki Roti
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Ingredients
- 500 g mustard greens, chopped
- 300 g spinach
- 50 g fresh fenugreek leaves
- 1 onion, finely chopped
- 5 garlic cloves
- 20 g fresh ginger, grated
- 3 fresh green chillies
- 300 g maize flour
- 3 tbsp ghee
- 0.5 tsp chilli powder
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 12.5 g
- Carbohydrate
- 64 g
- of which sugars
- 5 g
- Fat
- 14.5 g
- of which saturates
- 7 g
- Fibre
- 11.9 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the mustard greens, spinach and fresh fenugreek leaves together in salted water for 30 minutes until completely tender, then drain well, reserving a little of the liquid.
- 2
Blitz the greens to a coarse puree, adding a splash of the reserved liquid if needed.
- 3
Heat half the ghee in a pan and fry the chopped onion for 7 minutes until golden, then add the garlic, ginger and green chillies and cook for 1 minute.
- 4
Stir in the chilli powder and the greens puree, and cook over low heat for 20 minutes, stirring often, until deep green and thickened.
- 5
Meanwhile, knead the maize flour with enough hot water to form a soft dough, then divide into 8 balls and press or roll each one out between sheets of baking paper.
- 6
Cook the rotis on a hot dry griddle for 2-3 minutes on each side until speckled and cooked through.
- 7
Finish the saag with the remaining ghee and serve with the warm makki rotis.
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