In the name of Allah, the Most Gracious, the Most Merciful. Praise be to Allah, the Creator of all flavors and sustenance. Peace and blessings be upon our beloved Prophet Muhammad, his family, and his companions. In the heartland of Punjab, a region adorned with fertile fields and warm hearts, a classic dish named “Saag and Makki Di Roti” holds a special place. This dish, cherished by families and relished during gatherings, brings together the nourishing essence of mustard greens and the rustic allure of unleavened cornbread. Let us embark on this culinary journey, embracing the flavors and traditions that bind us.
Recipe: Saag (Mustard Greens) and Makki Di Roti
Ingredients:
For Saag:
- 1 bunch of mustard greens (sarson or saag)
- 1 bunch of spinach leaves
- 1 small onion, finely chopped
- 2-3 green chilies, chopped
- 3-4 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- Salt, to taste
- Ghee or oil, for tempering
For Makki Di Roti:
- 2 cups maize flour (cornmeal)
- Warm water, as needed
- Salt, to taste
Instructions:
Preparing the Saag:
Begin by washing the mustard greens and spinach leaves thoroughly to remove any dirt or impurities. Chop them finely and set aside.
In a large pot, bring water to a boil and blanch the chopped greens for about 5-7 minutes. Drain and set aside to cool.
Once cooled, blend the blanched greens into a coarse paste using a food processor or blender. Reserve some whole greens for texture.
In a separate pot, heat ghee or oil. Add chopped onions and sauté until they turn golden brown.
Stir in minced garlic and ginger, cooking until their aroma is released.
Add the green chilies, red chili powder, turmeric powder, and salt. Sauté for a minute, allowing the spices to infuse the oil.
Incorporate the blended greens into the spiced mixture. Add the reserved whole greens as well. Cook on low heat, stirring occasionally, for about 20-25 minutes. This slow cooking process enhances the flavors.
As the saag cooks, prepare the Makki Di Roti.
Making Makki Di Roti:
In a mixing bowl, combine maize flour and a pinch of salt. Gradually add warm water and knead the mixture into a firm and pliable dough.
Divide the dough into small portions and shape each portion into a ball.
Place a dough ball between two sheets of plastic wrap or parchment paper. Gently press and flatten it into a round roti using your hands.
Alternatively, you can also shape the roti by patting it gently between your palms.
Heat a tava (griddle) over medium heat. Carefully transfer the flattened roti onto the tava.
Cook the roti on both sides, applying gentle pressure with a spatula, until golden brown spots appear. Brush with a little ghee or oil if desired.
Serving:
Lay the steaming hot Makki Di Roti alongside a generous serving of Saag in a traditional Punjabi meal. The earthy flavors of the mustard greens meld harmoniously with the rustic aroma of the cornbread, creating a symphony of tastes that pay homage to Punjab’s culinary heritage.
As you savor each bite of Saag and Makki Di Roti, let your heart be filled with gratitude for the bounties Allah has bestowed upon us. Through the union of flavors and traditions, we connect not only with our cultural roots but also with the unity of the Ummah. May this dish remind us of the diversity and richness that Allah has blessed us with.
