Instructions

Sarson Ka Saag:

1. Wash the mustard greens, spinach, and fenugreek leaves thoroughly. Chop them finely.
2. Boil the chopped greens in a pressure cooker with a little water, salt, and turmeric powder for 3-4 whistles.
3. Once the greens are cooked, blend them to a coarse paste using a hand blender or in a mixer.
4. Heat ghee or butter in a pan. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until they become golden brown.
6. Add ginger-garlic paste and green chilies. Sauté for a minute.
7. Add chopped tomatoes and cook until they become soft and the oil starts separating.
8. Add red chili powder and sauté for another minute.
9. Now, add the blended greens mixture and maize flour (makki ka atta).
10. Cook on a low flame, stirring continuously to avoid lumps.
11. Cook until the mixture thickens and ghee starts separating from the saag.
12. Adjust salt and spice according to taste.

• Makki Ke Roti:

1. In a large mixing bowl, combine maize flour, salt, and water to make a smooth, soft dough.
2. Divide the dough into golf ball-sized portions.
3. Roll each portion into a ball and flatten it with your palms.
4. Roll out each flattened ball into a round roti using a rolling pin. Use dry maize flour for dusting while rolling.
5. Heat a tawa or griddle and cook the rolled roti on both sides until golden brown spots appear.
6. Apply ghee on both sides while cooking to make it soft and flavorful