Method:
Quintessential Punjabi
Wash and clean spinach, sarson and bathua leaves nicely and chop them roughly. Put all leaves , green chillies, ginger, garlic and salt and 1/2 cup water in a pressure cooker. Add 1/2 tsp salt to it and cook it for 2-3 whistles. Turn off the flame and let the mixture cool down. Take a blender and blend it to puree . You can add corn meal flour (1 tsp) to it. Meanwhile prepare the tampering.. Heat ghee in a separate pan. Add chopped ginger , onions to it and cook it until brown. Add tomato paste and saute it for sometime. Add saag to it and let the water dry completely. Saag is ready to serve . Pour homemade butter and serve hot.
For Roti:
Sieve maize flour in a large bowl. Add finely chopped corriander leaves , carom seeds and salt to it. Add warm water to knead the flour and make it little stiff. Take a small sheet of plastic and oil it little. Place the ball over it and using hand only flatten the balls and roll in into thick chappatis. Heat tawa and cook it from both the sides. Use spatula to flip rotis otherwise it may break . Transfer to a plate and spread butter over it and serve it hot with sarson ka saag.
