Sarson ka saag and bajre ki roti

Growing winter greens organically and making sarson ka saag has become my absolute favorite thing to do. There is something about homegrown veggies that makes EVERYTHING taste better!

The only thing I did not grow is the bathua leaves that I bought at the Indian store.

Sarson ka saag is healthy and easy and super delicious!

• 300 grams mustard greens (Sarson ka Saag)
• 100 grams spinach (Palak)
• 100 grams Bathua (goose foot greens)
• 2-3 green chilies roughly chopped
• 1 onion finely chopped
• ¼ cup radish grated ( I also added the radish greens)
• 1 tomato finely chopped
• 3-4 garlic cloves chopped
• 1 inch ginger grated
• ½ teaspoon turmeric powder
• 1 tablespoons cumin seeds
• ½ teaspoon chili powder
• 2-3 dried red chilies whole
• 4 tablespoons makki ka atta (corn meal)
• Pinch of Hing (Asafoetida)
• Salt to taste
• 2 tablespoons ghee 
• 1 tablespoon butter

• For sarso ka saag tadka

  • 5-6 garlic cloves finely sliced
  • 1-2 red chilies
  • 2 tablespoon ghee

  Instructions

  • In a heavy bottom pan, put all the greens together along with roughly chopped green chilies. 
  • Add ½ cup water, cover and cook until the leaves are done well Note: The water released from the greens will cook the greens well. It took me good 20 minutes to cook the greens in the pot
  • Once greens are done, cool them a bit and process them into processor or blender to puree it coarsely.  Add makki ka atta and give it a quick pulse.
  • In a heavy bottom Handi or kadhai, heat together butter and ghee. Add cumin seeds and allow it to crackle. Now, add whole red chilies and fry for another few seconds 
  • Add garlic and ginger, green chillies, fry until they are aromatic. Then add hing and mix. Then, add onion and fry until just pink.
  • Now, add grated mooli and cook for another minute.
  • Add tomato and sauté on high until they are soft. 
  • Now, add boiled saag puree and combine well.
  • Then, add red chili powder and turmeric powder and mix.
  • Cook for 10-15 minutes on low, stirring occasionally.
  • For tadka, heat ghee in a pan, add garlic and fry, add red chilies and fry for few seconds. Pour the tadka over the saag.
  • Dish out and top with some butter or ghee and serve Sarson ka Saag with Makki ki Roti or Bajre ki roti.

  Bajra or Pearl Millet is rich in Protein, which is a great option if your following a high Protein diet. It is also rich in fibre, phosphorous, magnesium and iron. It is also a great gluten free option

• 2 cups Bajre ka Atta
• ½ teaspoon Salt
• Warm water

• Take bajre ka atta in a bowl.
• Add salt and mix well.
• Add warm water little by little and knead to make a soft dough.
• Take a small ball from the dough and knead it again for a minute. ( This step is important and will result in perfectly shaped roties )
• Add little more water if required.
• I used 2 smaller silicone mats and mt puri press but you can also use a ziplock bag and cut it from the sides.
• Keep the dough ball on one side of the bag and cover with the other side.
• Gently roll the roti to make a 4-5 inch disc.
• Heat a griddle.
• Transfer the roti on the hot griddle and cook from both the sides until brown spot appears.
• Pick the roti with a tong and cook on open flame from both the sides until browned.
• Apply ghee or butter generously.
• Serve hot.
•  Traditionally it is enjoyed with Jaggery, daal and garlic chutney.