Sarson Ka Saag and Makki Ki Roti are two special punjabi delicacies. These two dishes make a superb combination and enjoyed most along with a Gur(Jaggery).
Saag is also made with Palak, Bathua separately or in a combination of these two along with mustard. From our Punjab's Kitchen here is tasty Saag Recipe.
* Green Mustard Leaves (Sarson) - 1kg * Spinach Leaves(Palak) - 250g * Corn Flour (Makke Ka Atta) - 3 tbsp * Onion (chopped) - 1 * Cumin Seeds - 1/2 tsp * Garlic - 5 to 6 flakes * Ginger (chopped) - One medium piece * Green Chillies (chopped)- 2 to 3 * Red Chilli Powder - 1/2 tsp * Coriander Powder - 1 tsp * Garam Masala - 1/2 tsp * Ghee - 1 tbsp * Salt to taste
Firstly clean & chop Mustard and Palak leaves.
In a Pressure Cooker put chopped mustard & palak leaves, garlic, ginger, green chillies, coriander powder, garam masala, salt, little bit of water, makki ka atta and cook them for around 15 minutes(or till 2 whistles). Take cooker off the flame and let it cool down a bit.
In a normal pan make tadka with ghee, cumin seeds, red chilli powder, onion and add it to the mixture.
Cook it for 2 to 3 minutes more and it is ready. To make it more lively garnish it with cheese.
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