Sarson ka Saag
750 gms (1 ½ lb) mature mustard greens
250 gms (½ lb) spinach greens
1/3 C makki ka atta* (not cornstarch) or cornmeal
2 T unsalted butter or ghee
2 T grated ginger
1 C chopped onion
1 C chopped tomatoes
slit green chillies
additional butter or ghee for serving (optional but recommended)
Wash the greens, including the tougher stems, and chop very fine. Pressure cook with a little water till tender. Alternately, cook covered over gentle heat till tender. Mash with a madaani or a wooden roller, or use a handheld blender, taking care to not make a fine puree. Put it back on the stove to simmer. Stir in corn flour and cook till creamy.
Traditionally, saag is prepared in large quantities to be consumed over a few days. The tadka is added only to the portion that is being served. I find it stays well for a couple of days even if you add the tadka to the entire quantity.
For preparing the tadka, heat butter or ghee in a pan or karahi. Add ginger, followed by chopped onions, and cook till the onions are transparent. Add the tomatoes and cook, stirring constantly over medium heat, till the tomatoes are mushy and the fat has risen to the surface. Add slit green chillies and stir. Add the cooked greens and salt, and simmer for 10-15 minutes. Serve hot with makki ki roti. Corn tortillas should be a reasonably good substitute for the corn rotis.
Maaki ki Roti
3 C makki ka atta (or fine cornmeal)
grated mooli (radish), 1 C or so (optional)
very hot water
For detailes for ready made punjabi foods visit.