Sarson da Saag with Makki di Roti (Mustard Greens Curry and Maize Flatbread)

Saag

• 600 g Mustard greens, tough stems removed
• 250 g Spinach
• 1 large Yellow onion
• 25 g Ginger root
• 6 cloves Garlic
• 2 pieces Green chili pepper
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 2 tsp Fine sea salt
• 600 ml Water
• 3 tbsp Ghee

Makki di roti

• 300 g Maize flour
• 1 tsp Ajwain seeds
• 1 tsp Fine sea salt
• 220 ml Water, hot
• 2 tbsp Ghee

1. Rinse the mustard greens and spinach well, then roughly chop them. Finely chop the onion, grate the ginger, and finely chop the garlic and green chilli.
2. Put the mustard greens, spinach, onion, ginger, garlic and green chilli into a large pot with the water, ground turmeric, ground cumin and fine sea salt. Bring to the boil, then reduce to a gentle simmer, cover and cook for 45 minutes until the greens are very tender and the mixture looks thick and spoonable.
3. Using a wooden spoon, vigorously mash and stir the saag in the pot until it becomes coarse and creamy; keep it rustic rather than perfectly smooth. Simmer uncovered for 10 minutes, stirring often, until it holds its shape on a spoon.
4. Meanwhile, make the dough: put the maize flour, ajwain seeds and fine sea salt in a mixing bowl. Pour in the hot water gradually, mixing with a spoon at first, then knead briefly once cool enough to handle until you have a soft dough that holds together.
5. Divide the dough into 8 pieces and roll each into a ball. Flatten each ball between your palms, then press and shape into a 12 to 14 cm round; if the edges crack, pinch them back together and continue shaping.
6. Heat a frying pan over medium-high heat. Cook each roti for 1 to 2 minutes per side until set with brown spots, then cook a further 30 to 60 seconds per side, pressing gently with a spatula, until lightly blistered and cooked through.
7. Brush the hot rotis with the ghee for the rotis as they come off the pan and stack them to keep warm. Keep the pan on the heat for the tempering.
8. For the tempering, melt the remaining ghee in the hot frying pan over medium heat until shimmering. Carefully pour it over the saag, stir through, then taste and adjust with a pinch more fine sea salt if needed.
9. Serve the sarson da saag hot with the makki di roti on the side. Spoon a little extra ghee from the surface over each portion if you like it richer.

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