Recipe for Gobi Ka Saag and Makki Ki Roti
In North India, Sarson Ka Saag is a very popular dish. Sarson means mustard. Therefore this dish is made by cooking mustard leaves with mild spices. It is usually served with Makki Ki Roti, i,e Roti ( flatbread) made with corn/maize flour.
Recently, I found broccoli leaves in a supermarket near me and decided to buy them. I cooked them at home using the recipe I usually follow for cooking Sanson Ka Saag. Surprisingly, the smell and taste of broccoli leaves were similar to mustard leaves, so the dish came out similar too.
So, let us start with the recipe.
Ingredients needed to Make Gobi Ka Saag:
- 500 gm Broccoli Leaves
- 250 gm Spinach
- 2 tbsp Chopped Ginger
- 3-4 Green Chilies
- 2-3 Cloves Garlic
- 1 Medium-sized Onion, Chopped
- 1 Medium-sized Tomato, Chopped
- 1½ tsp Salt
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tbsp Butter
- 2 tbsp Fresh Cream
Ingredients needed to make Makki Ki Roti:
- 2 cups Water
- 3 cups Maize Flour
- 1 tbsp Oil
- Dry Flour; for making the Rotis
Method to make Gobi Ka Saag:
- Wash the broccoli leaves and spinach.
- Cook them in a pressure cooker with ginger and green chillies with about 1 cup of water.
- When cooked, take it out and let it cool.
- When cooled, grind them to a fine paste.
- Heat oil in a pan. Fry finely chopped garlic till it turns golden brown.
- Add onions and fry till they become translucent.
- Add tomatoes.
- Add salt, red chilli powder and coriander powder. Fry for 30 seconds.
- Add the mashed spinach and broccoli leaves.
- Mix. Cover with a lid and cook for 2-3 minutes on medium heat.
- Drizzle some fresh cream and butter while serving.
Method to make Makki Ki Roti
- Heat water in a pot. Let it come to a boil.
- Add the maize Flour. Mix. Turn off the heat. Cover with the lid and let it rest for 5-7 minutes.
- Open the lid and give it a good mix.
- Knead it with your hands. Add extra water, if needed and knead a smooth dough.
- Add oil. Wet your hands and knead once again.
- Cover and rest the dough for 10 minutes. Check if it is coming together.
- Heat a tawa/Pan. Also, heat a grill rack.
- Take a small portion of the dough.
- Roll it. Use dry flour so that it doesn’t stick. Flatten it. It should neither be too thick nor too big.
- Transfer to the hot pan. Cook on one side for about 15 seconds.
- Turn and cook the other side for 15 seconds.
- Then transfer to the grill rack and let the roti puff up.
- Take it out and serve it hot.
Makki Ki Roti and Gobi Ka Saag are ready!
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Gobi Ka Saag & Makki Ki Roti
In this recipe, broccoli leaves are cooked with mild Indian spices and served with Rotis made from Maize Flour.
Equipment
- Pressure Cooker
- Pan
- Mixing bowl
- Cooking Pot
Ingredients
Ingredients needed to Make Gobi Ka Saag
- 500 gm Broccoli Leaves
- 250 gm Spinach
- 2 tbsp Chopped Ginger
- 3-4 Green Chilies
- 2-3 Cloves Garlic
- 1 Medium-sized Onion, Chopped
- 1 Medium-sized Tomato, Chopped
- 1½ tsp Salt
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tbsp Butter
- 2 tbsp Fresh Cream
Ingredients needed to make Makki Ki Roti
- 2 cups Water
- 3 cups Maize Flour
- 1 tbsp Oil
- Dry Flour; for making the Rotis
Instructions
Method to Make Gobi Ka Saag
- Wash the broccoli leaves and spinach.
- Cook them in a pressure cooker with ginger and green chillies with about 1 cup of water.
- When cooked, take it out and let it cool. When cooled, grind them to a fine paste.
- Heat oil in a pan. Fry finely chopped garlic till it turns golden brown.
- Add onions and fry till they become translucent.
- Add tomatoes.
- Add salt, red chilli powder and coriander powder. Fry for 30 seconds.
- Add the mashed spinach and broccoli leaves.
- Mix. Cover with a lid and cook for 2-3 minutes on medium heat.
- Drizzle some fresh cream and butter while serving.
Method to make Makki Ki Roti
- Heat water in a pot. Let it come to a boil.
- Add the maize Flour. Mix. Turn off the heat. Cover with the lid and let it rest for 5-7 minutes.
- Open the lid and give it a good mix.
- Knead it with your hands. Add extra water, if needed and knead a smooth dough.
- Add oil. Wet your hands and knead once again.
- Cover and rest the dough for 10 minutes.
- Heat a tawa/Pan. Also, heat a grill rack.
- Take a small portion of the dough.
- Roll it. Use dry flour so that it doesn't stick. Flatten it. It should neither be too thick nor too big.
- Transfer to the hot pan. Cook on one side for about 15 seconds.
- Turn and cook the other side for 15 seconds.
- Then transfer to the grill rack and let the roti puff up.
- Take it out and serve it hot.
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