Haryana Sarson Ka Saag Mustard Green Makki Roti Pair

Method

1. 1

   Wash all greens thoroughly in multiple changes of cold water.

2. 2

   Roughly chop the leaves and tender stems together.

3. 3

   Place all three greens in a large heavy pot.

4. 4

   Add 1/2 cup water. Cover and cook on medium heat for 20 minutes until completely wilted and soft.

5. 5

   Cool slightly. Blend or mash coarsely — do not puree to a smooth paste.

6. 6

   Haryanvi saag has visible texture, not a baby food smoothness.

7. 7

   Heat 3 tbsp mustard oil to smoking in the same pot.

8. 8

   Reduce to medium. Add finely chopped onion. Cook 10 minutes until very golden.

9. 9

   Add grated ginger and minced garlic. Cook 3 minutes.

10. 10

    Add finely chopped green chillies. Add red chilli powder and coriander powder. Cook 2 minutes.

11. 11

    Add the coarsely mashed greens to the onion masala. Stir well.

12. 12

    Sprinkle makki atta over the surface while stirring — this thickens the saag.

13. 13

    Stir continuously for 3 minutes until the corn flour is fully incorporated.

14. 14

    Simmer on low for 15 to 20 minutes stirring every few minutes until the saag is thick and fragrant. Season with salt.

15. 15

    Top with a large knob of white butter or ghee just before serving.