Rustic Mustard Greens are slow cooked until they turn creamy and aromatic, taste best when paired with gluten free Corn Meal flatbreads. Typically from Punjabi cuisine, this combination is a quintessential winter delight!
Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.
Let the pressure release on it's own and the let the greens cool down completely.
Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.
Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.
Next, add the chopped onions and sauté it until it's golden brown. Then add the ginger-garlic paste.
Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.
Next, the garam masala powder goes in. Cook for about 5 minutes.
After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.
Next add the butter and lemon juice. Turn off the flame. The saag is done.
In a large mixing bowl, add the flour and salt. Mix Well.
Add boiling hot water and cover the bowl with a lid for 10 minutes.
Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.
This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.
Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.
Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.
Let the roti cook well on one side, then flip gently and cook on the other side too.
Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.