Makki di Roti, Sarson ka Saag and Anda Bhurji

Ingredients

• 500 g Mustard Greens (Roughly chopped)
• 250 g Spinach (Roughly chopped)
• 125 g Bathua Leaves (Optional, roughly chopped)
• 2 medium Onion (Finely chopped, divided)
• 2 inch Ginger (Peeled and chopped, divided)
• 10 cloves Garlic (Chopped, divided)
• 4 pcs Green Chilli (Slit lengthwise)
• 1 medium Tomato (Roughly chopped)
• 3 tbsp Maize Flour (Also known as Makki ka Atta)
• 4 tbsp Ghee (For tempering)
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 1 cup Water (For cooking the greens)
• 4 tbsp White Butter (For serving)

Instructions

1. 1

   Prepare and Cook the Greens

   • Wash the mustard greens, spinach, and bathua leaves thoroughly in several changes of water to remove all grit. Roughly chop them.
   • In a large pressure cooker, combine the chopped greens, 1 chopped onion, half of the chopped ginger, half of the chopped garlic, green chillies, and the chopped tomato.
   • Add 1 cup of water and 1.5 tsp of salt. Mix everything well.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15-20 minutes until the greens are completely tender.
   • Allow the pressure to release naturally before opening the lid.
2. 2

   Blend and Thicken the Saag

   • Once the pressure has released, open the cooker. The greens will have cooked down significantly.
   • Using a traditional wooden churner (madhani) or an immersion blender, coarsely blend the cooked greens. Avoid making a smooth puree; a rustic, slightly coarse texture is key to authentic Sarson ka Saag.
   • In a small bowl, mix the maize flour with 1/4 cup of water to form a smooth, lump-free slurry.
   • Pour this slurry into the blended greens and mix well.

Ingredients

• 8 pcs Eggs (Use large, room temperature eggs for the best texture.)
• 2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
• 1 tsp Cumin Seeds
• 2 medium Red Onion (Finely chopped.)
• 2 medium Roma Tomatoes (Finely chopped.)
• 1 inch Ginger (Peeled and finely grated.)
• 4 cloves Garlic (Finely minced.)
• 2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
• 1 tsp Salt (Adjust to taste.)
• 0.5 tsp Garam Masala (Add at the end for the best aroma.)
• 2 tbsp Cilantro (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.

2. 2

   Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.

4. 4

   Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.

5. 5

   Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.

6. 6

   Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.

7. 7

   Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.