Tender, fall-off-the-bone mutton slow-cooked in a vibrant, creamy puree of mustard greens and spinach. This hearty Punjabi classic is rich with rustic flavors and best enjoyed with makki di roti.
Prep30 min
Cook90 min
Servings4
Serving size: 1.5 cups
585cal
59gprotein
27gcarbs
27g
Ingredients
750 g Mutton (Bone-in, cut into curry pieces)
500 g Mustard Greens (About 1 large bunch, tough stems removed)
250 g Spinach (About 1 medium bunch)
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
2 tbsp Ginger-Garlic Paste
3 piece Green Chili (2 for greens, 1 slit for later)
2 tbsp Maize Flour (Also known as Makki ka Atta)
6 tbsp Ghee (Divided: 4 tbsp for cooking, 2 tbsp for tempering)
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Creamy, fresh homemade butter made the traditional Indian way. This unsalted white butter, or 'safed makkhan', is rich, pure, and perfect on parathas or rotis. Made by churning full-fat cream, it separates into glorious butter and nutritious buttermilk.
Iron-boosting, aromatic Saag Meat with energy-giving Makki di Roti. A soul-satisfying, homestyle treat!
This punjabi dish is perfect for lunch. With 1238.58 calories and 68.77000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
1 piece Bay Leaf
1 inch piece Cinnamon Stick
4 piece Cloves
1 piece Black Cardamom
4 clove Garlic (Thinly sliced, for tempering)
2 piece Dried Red Chili (Broken in half, for tempering)
0.25 tsp Asafoetida (Also known as Hing)
2.5 cup Water (1 cup for greens, 1.5 cups for mutton)
Instructions
1
Prepare the Greens
Wash the mustard greens and spinach thoroughly in multiple changes of water to remove all grit. Roughly chop them.
In a pressure cooker, combine the chopped greens, 2 green chilies, 0.5 tsp of salt, and 1 cup of water.
Pressure cook on high heat for 1 whistle, then reduce heat to low and simmer for 15 minutes.
Allow the pressure to release naturally. Once cooled, use an immersion blender to blend the greens into a coarse puree directly in the cooker. Avoid making it perfectly smooth.
2
Cook the Mutton Masala
In a separate heavy-bottomed pan or pressure cooker, heat 4 tbsp of ghee over medium-high heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and black cardamom. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and fry for 10-12 minutes, stirring frequently, until they are a deep golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the mutton pieces and increase the heat. Sear for 5-7 minutes, until browned on all sides.
Reduce the heat to medium-low. Add the powdered spices (turmeric, red chili, coriander) and the remaining 1 tsp of salt. Sauté for 1 minute.
Pour in the tomato puree, mix well, and cook for 7-8 minutes until the masala thickens and oil begins to separate at the edges.
3
Pressure Cook the Mutton
Pour 1.5 cups of hot water into the mutton masala. Stir well, scraping the bottom of the cooker.
Secure the lid and pressure cook on high heat for 1 whistle. Then, reduce the heat to low and cook for 20-25 minutes, or until the mutton is about 90% tender.
Let the pressure release naturally before opening the lid.
4
Combine and Simmer
Pour the coarse green puree into the cooker with the tender mutton. Mix everything well.
In a small bowl, make a slurry by mixing the maize flour with 3-4 tbsp of water until smooth. Pour this slurry into the curry, stirring vigorously to prevent lumps.
Add the remaining slit green chili. Simmer the Saag Meat on low heat, uncovered, for 15-20 minutes. Stir occasionally. This slow simmering is key to developing the flavor.
Stir in the garam masala and turn off the heat.
5
Prepare Final Tempering (Tadka)
In a small pan, heat the remaining 2 tbsp of ghee over medium heat.
Add the sliced garlic and fry until it turns a light golden color.
Add the broken dried red chilies and asafoetida. Sauté for another 10-15 seconds.
Immediately pour this sizzling tempering over the Saag Meat. Stir gently to combine.
Let the dish rest for 5-10 minutes before serving hot with Makki di Roti, naan, or steamed rice.
477cal
9gprotein
69gcarbs
18gfat
Ingredients
2 cup Makki ka Atta (Also known as yellow maize flour)
1 tsp Ajwain (Also known as carom seeds)
0.75 tsp Salt (Adjust to taste)
1.5 cup Hot Water (Use as needed for kneading)
4 tbsp Ghee (For cooking and serving)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2
Shape the Rotis
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3
Cook the Rotis
Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
After another minute, flip it again. Apply ghee to the other side.
Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
Repeat the process for all the remaining dough balls.
4
Serve Immediately
Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.
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
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
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
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
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
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.
