Makki Di Roti
Corn Flour Roti
- none
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- 500g palak/spinach
- 500g saag mustard leaves if you can find them if not use curly kale or greens (washed and dried thoroughly)
- 4cm ginger, roughly chopped
- 5 cloves garlic, whole
- 1 chilli, roughly chopped
- 1 tsp salt
- 1-2 tbsp corn flour to thicken (if required)
- 4 tomatoes, finely chopped
- 65g butter
Method
- Wash and slice the spinach and place in the bottom of the pressure cooker.
- Wash and finely slice the greens and place on top of the spinach.
- Add the ginger, garlic, salt and chilli to the pan and secure the pan lid.
- Heat the pressure cooker and bring to temperature. When the cooker whistles twice (should take about 10 minutes) reduce the heat and leave to simmer for about 5 minutes.
- Remove from the heat and leave to cool - DO NOT REMOVE THE LID.
- Next release the pressure, open the lid and leave to cool for a few minutes.
- Using your hand blender blitz the saag. The aim is to have a thick bright green puree, if it's a little watery place the cooker back on the stove on a high heat and stir continuously to reduce and thicken. You can also thicken it up by sprinkling with a little corn flour, but I prefer not to.
- In a frying pan melt the butter and add the chopped tomatoes. Fry gently until the tomatoes have cooked down to a pulp and you have a thick tomato paste.
- Stir into the saag, check seasoning and serve.
Served with
Traditionally served with yellow roti (as we used to call it) or Makki di roti, which is a roti made with corn flour. The combination is superb and very unique to Punjabi cooking.
Pat
Thanks again,
Pat
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