Sarson da Saag with Makki di Roti

Wash mustard leaves, spinach, and bathua thoroughly. Pressure cook all three greens together with green chillies, half the ginger, and water for 3–4 whistles until completely soft.

Cool slightly and blend to a coarse purée — do not make it completely smooth; some texture is traditional.

Add maize flour to the puréed greens and mix well. This thickens the saag and gives it body.

Heat 3 tablespoons of ghee in a heavy pan. Add chopped onions and cook on medium heat for 10 minutes until deep golden brown.

Add remaining ginger, garlic, and tomatoes. Cook for 5 minutes until the tomatoes are soft and oil separates.

Add red chilli powder and cook for 1 minute. Add the puréed greens mixture and stir well.

Simmer the saag on low heat for 15–20 minutes, stirring frequently, until it thickens and the raw flour taste is gone. Add salt and adjust seasoning.

For makki di roti: mix maize flour with salt and warm water. Knead into a soft dough. Divide into portions and pat each into a thick round roti using wet hands (maize dough is not rolled with a pin).

Cook the makki di roti on a hot tawa over medium heat, applying ghee on both sides, until golden brown spots appear and the roti is cooked through, about 3–4 minutes per side.

Serve the hot saag topped with a generous knob of butter, alongside the makki di roti and a side of jaggery.