Step 1: Prepare the Greens for Saag

Chop sarso saag and palak saag. Place the chopped greens into a pressure cooker.

Step 2: Add Aromatics and Water

Add 10-12 garlic cloves, 3-4 green chilies, 1 medium sliced onion, 2 medium quartered tomatoes, and 1 tsp salt to the cooker. Pour in 1/2 glass of water.

Step 3: Pressure Cook the Greens

Close the pressure cooker lid and cook for 2-3 whistles. Once cooked, let the pressure release naturally and allow the mixture to cool down slightly.

Step 4: Mash and Blend the Saag

After cooling, mash the cooked greens directly in the cooker. Then, transfer the mashed mixture to a blender and blend until a smooth paste is formed.

Step 5: Prepare the Tempering (Tadka)

Heat 2 tbsp mustard oil and 1 tbsp ghee in a pan. Add 1/4 tsp hing (asafoetida) and 3-4 dry red chilies. Saute for 1-2 minutes until fragrant.

Step 6: Add Ginger, Garlic, and Onions

Add 1 tbsp grated garlic and 1 tbsp grated ginger to the pan. Saute for 1-2 minutes until the raw smell disappears and the mixture turns light golden. Add 1 medium finely chopped onion and 2 finely chopped green chilies. Continue to saute until the onions become translucent.

Step 7: Cook Tomato Puree and Spices

Add 1/2 cup tomato puree to the pan and cook until the oil separates from the mixture, stirring occasionally. Then, add 1/2 tsp turmeric powder and 1 tsp red chili powder. Mix well and cook for another 1-2 minutes.

Step 8: Combine Saag with Tempering

Pour the blended saag paste into the pan with the tempering. Mix thoroughly. Add 2 tbsp of makke ka atta (corn flour) and salt to taste. Stir well to combine and prevent lumps.

Step 9: Simmer the Saag

Cover the pan and cook the saag on low heat for 5 minutes, allowing the flavors to meld and the makke ka atta to cook. After 5 minutes, add 1 tbsp of butter, cover again, and let it melt into the saag.

Step 10: Prepare Makke ki Roti Dough

In a large bowl, take 2 cups of makke ka atta (corn flour) and add 1 tsp of salt. Mix well. Gradually add hot water, kneading the dough thoroughly until it forms a smooth, pliable dough. Cover and let it rest for 5 minutes.

Step 11: Roll the Makke ki Roti

After resting, apply a little ghee to your hands and knead the dough again. Divide the dough into equal portions. Take one portion, flatten it slightly, and dust it with makke ka atta. Gently roll it out into a round flatbread using a rolling pin.

Step 12: Cook the Makke ki Roti

Heat a tawa (griddle) and spread a little ghee on it. Carefully place the rolled roti onto the hot tawa. Apply ghee on the top side. Once the bottom side is lightly cooked, flip the roti and apply ghee to the other side. Cook until golden brown spots appear on both sides and the roti is cooked through. Remove from tawa and serve hot with Sarso ka Saag.

• Ensure saag is blended smoothly for the best texture.

• Knead makke ka atta with hot water for a softer dough.

• Use a rolling pin with a little corn flour for easier rolling of makke ki roti.

• Cook saag on low flame after adding makke ka atta to prevent sticking.

• Add radish or bathua leaves to the saag for more flavor.

• Serve with jaggery (gur) for a traditional touch.