Makki di Roti, Sarson da Saag and White Butter

Ingredients

• 500 g Mustard Greens (one large bunch, tough stems removed)
• 250 g Spinach (one medium bunch)
• 250 g Bathua (optional but highly recommended for authentic taste)
• 150 g Onion (2 medium, finely chopped)
• 150 g Tomato (2 medium, pureed)
• 25 g Ginger (about a 2-inch piece, divided)
• 25 g Garlic (10-12 cloves, divided)
• 15 g Green Chili (3-4 chilies, slit lengthwise)
• 30 g Maize Flour (about 3 tbsp, also known as Makki ka Atta)
• 60 g Ghee (about 4 tbsp, divided)
• 2 g Turmeric Powder (1/2 tsp)
• 3 g Red Chili Powder (1 tsp, Kashmiri or Deggi Mirch recommended)
• 9 g Salt (1.5 tsp, adjust to taste)
• 2 g Dried Red Chili (2 whole chilies for final tempering)
• 1 g Asafoetida (1/4 tsp, also known as Hing)
• 240 ml Water (1 cup, for pressure cooking)
• 60 g White Butter (for serving, optional)

Instructions

1. 1

   Prepare the Greens

   • Trim and discard the thick, tough lower stems of the mustard greens. Keep the tender stems and leaves.
   • Wash the mustard greens, spinach, and bathua thoroughly in a large bowl of water 2-3 times to remove all grit and dirt.
   • Roughly chop all the washed and drained greens.
2. 2

   Pressure Cook the Greens

   • Place the chopped greens in a 3-5 liter pressure cooker.
   • Add half of the chopped ginger, half of the chopped garlic, slit green chilies, 1 tsp of salt, and 1 cup of water.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the greens are completely soft and wilted.
3. 3

   Blend and Thicken the Saag

   • Allow the pressure to release naturally. Open the cooker.
   • Using an immersion blender, blend the cooked greens directly in the cooker to a coarse, rustic paste. Avoid making a smooth puree for authentic texture.
   • Place the cooker back on low heat. In a small bowl, mix the maize flour with 1/4 cup of water to create a smooth, lump-free slurry.

Ingredients

• 4 cup Malai (Chilled, full-fat heavy cream)
• 3 cup Cold Water (Ice cold, divided)
• 1 cup Ice Cubes (For washing the butter)

Instructions

1. 1

   Prepare for Churning

   • Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
   • Place the chilled malai into the cold bowl.
2. 2

   Begin Churning

   • Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
   • Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3. 3

   Watch for Separation

   • Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
   • Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4. 4

   Consolidate the Butter

   • Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
   • Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5. 5

   Wash the Butter

   • Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
   • Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
   • Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6. 6

   Shape and Store

   • Once washed, press the butter firmly to squeeze out any remaining water.
   • Shape the butter into a block, log, or small balls as desired.
   • Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.