How to Make Yummy Adraki Palak-Shalgam-Sarson ka Saag Aur Makki ki Roti

Adraki Palak-Shalgam-Sarson ka Saag Aur Makki ki Roti. How to Make Sarson Ka Saag Aur Makki Ki Roti. Add the three saags, salt and water into pressure Key Ingredients: sarson saag, palak saag, bathua saag, water with a pinch of salt, makki atta, Green chilli, ginger, Onions, Garlic cloves, ghee, red pepper powder, garam masala. Cook for four to five more.

Wash the leaves thoroughly with water, drain out the excess water and Maize flour roti and sarso saag is ready. Pour some ghee over the saag and garnish it with some coriander sprigs. I love to have Sarson ka Saag aur Makki ki Roti during the Winter. You can cook Adraki Palak-Shalgam-Sarson ka Saag Aur Makki ki Roti using 18 ingredients and 18 steps. Here is how you cook it.

Ingredients of Adraki Palak-Shalgam-Sarson ka Saag Aur Makki ki Roti

1. It's of (A) For the Saag:.
2. Prepare 1 Kg of Palak/Spinach 800 Grams.
3. It's of Sarson/Mustard Leaves (Canned).
4. It's 2 of Shalgam/Turnips Medium (Cut into quarters).
5. Prepare 4 of Tomatoes Medium (Chopped roughly).
6. You need 2 of Onions Medium (Chopped finely).
7. You need 2.5 Inch of piece Fresh Ginger (Grated coarsely) thru the largest holes of the grater).
8. You need 2 Tsp of Degi Mirch Powder.
9. It's 2 Tsp of Red Chilli Flakes.
10. Prepare 2 Tsp of Cumin Seeds.
11. It's 1 Tsp of Garam Masala Powder.
12. It's 2 of Teaspoons/As per taste Salt.
13. You need 2 Tbsp of Cooking oil.
14. You need 2 Tbsp of Desi Ghee/Pure Ghee.
15. Prepare 1.5 Cups of Water.
16. Prepare of (B) For the Makki Ki Roti:.
17. You need 2 Cups of Makki Ka Atta/Corn Meal.
18. You need 2 of Cups/As required Hot water.

This is one of the popular Wholesome food prepared during I don't pressure cook veggies while preparing Sarson ka Saag or Palak Paneer! Serve Makki ki Roti with Sarson ka Saag and believe me the taste is heavenly! Urdu cooking recipe of Makki Ki Roti Aur Sarson Ka Saag, learn easy method to make it, This recipe has all the ingredients of it, with easy step by step instructions and methods to make it and cook it. Sarson Ka Saag aka spicy mustard greens is a winter staple in Northern India.

Adraki Palak-Shalgam-Sarson ka Saag Aur Makki ki Roti instructions

1. (A) To make the Saag:.
2. Wash the Spinach thoroughly under running water in a colander (if not pre-washed package). Wash the turnips. Discard the ends & remove the skin. Cut into quarters..
3. Pressure cook the Spinach along with the quartered Turnips for 5 minutes with 1.5 cups of water. Remove the Turnips. Keep aside. In a Mixer/Grinder, blend the Spinach along with the stock to make a smooth purée..
4. Heat oil in a large pot or skillet. Tip in the Jeera Seeds & the Chilli Flakes. Add the onion. Sauté until golden. Add the Tomatoes followed by the Ginger..
5. Cook over medium heat until the tomatoes are soft. Add Salt, Turmeric, Degi Mirch Powder & the Garam Masala Powder. Pour the puréed Spinach & the canned Mustard. Stir well..
6. Let it simmer covered for 10-15 minutes. *Use a tight fitting lid to avoid splatters. Now goes in the boiled Turnips. Stir well. Cook for another 5 minutes..
7. The Turnip will break down into smaller pieces as you stir. Add a tablespoon of Pure Ghee for glaze..
8. Transfer into a serving bowl. Add another tablespoon of Pure Ghee at the time of serving. Serve hot with Makki Ki Roti/Tawa Roti/Tandoori Roti/ Parantha, Salad & Jaggery..
9. (B) To make the Makki Ki Roti: (I made 8 mini Rotis).
10. Place Makki Ka Atta in a large mixing bowl. Add boiling hot water, a little at a time..
11. Use a spatula or laddle to bind it. Use your hand to knead the Atta when it cools down. Set aside covered until ready to use..
12. Cut open two large Ziplock freezer bags. Place one on top of a large chopping board..
13. Make small balls of the dough with greased hands. Place on the Ziplock bag. Cover with the other Ziplock bag. Flatten lightly with your fingers or use a rolling pin applying equal pressure. (I used my fingers)..
14. Remove the top layer of the Ziplock bag. Carefully lift them & roast on a hot Tawa/Griddle. You may cook more than one at a time depending upon the size of your Tawa. (I cooked 3 at a time)..
15. Flip a few times until light brown spots appear. With the help of tongs, cook on open flame or on top of a Roti Ring (I used it as I have a glass top electric cooking range)..
16. When done, place on a plate lined with paper napkins. Apply Ghee or Butter. Serve hot with Saag..
17. It’s absolutely blissful!.
18. .

It's usually served with makki roti (a flatbread made with maize flour), a dollop of butter and makes a nutritious meal! If there's one thing that I really like about Indian cooking, it's how much we cook using seasonal ingredients. Take the makki atta in a big bowl and add sufficient amount of water and knead till the atta becomes a ball. Carefully place the roti on the pan. Cook the roti with ghee until it is golden brown.