Name: Sarson Ka Saag and Makki Di Roti
Yield: Serves 6-8
Cuisine: British
Ingredients: 500 g mustard leaves, pull leaves from the stem, roughly chop, wash; 100 g garlic butter; 2 tsp salt; 4 finger green chillies, roughly chopped; 1.4 l water; 90 g ginger, peeled, roughly chopped; 4 garlic cloves, finely chopped; 4 tbsp vegetable oil; 200 g onion, finely chopped; 100 g cornmeal; 150 ml boiling water; 240 g spinach leaves, roughly chop, wash; 75 g fresh fenugreek leaves, pull leaves from stem, roughly chop and wash; 160 g broccoli, roughly chop; 150-160 ml boiling water; 35 g ghee, melted; 1 ½ tsp carom seeds; ¾ tsp black pepper; 450 g cornmeal; 1 tsp garam masala; 3 tbsp vegetable oil; 1 ½ tsp salt; 1 tsp black pepper powder; 1 tomato (90 g), finely chopped; Bowl of yoghurt, optional; 20 g butter, garnish, optional; 1 finger green chilli, finely chopped

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

I can explain this dish as being a labour of love. It is made with a lot of patience and time and my super in-house cookery expert, mum, makes saag to perfection. In fact, each time I eat home-made saag made with mum’s magic hands it tastes better and better. Sarson ka Saag translates to a ‘saag’ made with mustard greens. It is traditionally cooked for 3 hours-plus and then flavoured with a Punjabi tempering method called tadka, using a base of onions in oil infused with garlic. Saag is eat

Ingredients

Asia
Europe
India
United Kingdom
Southall
Main course
Gluten-free
Vegetarian
Winter
Punjab
Leftovers

Method

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Ingredients

Method

Part of