Punjab x Italy
Makki polenta with sarson saag
Makki di roti got softer, the saag stayed exactly the same, and white butter still runs the show.
60 minTime
14 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original439kcalsame
14 gproteinsame
9 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pressure cook the mustard greens, spinach, ginger, 4 cloves garlic, chillies, 1 cup water and 1 tsp salt on high heat to 2 whistles, then on low for 10 minutes. Let the pressure release naturally.
- 2Blend the greens coarsely. Return to the pot, stir in 15 g makki atta and simmer on low heat for 10 minutes, stirring often.
- 3For the polenta, bring 3 cups water, the milk and 1 tsp salt to a boil in a heavy pot on medium heat. Whisk in the remaining makki atta in a thin stream.
- 4Lower to low heat and cook 25 minutes, partly covered, stirring often with a wooden spoon. Stir in 25 g butter and the parmesan.
- 5Heat the ghee in a small pan on medium heat. Fry the onion for 4 minutes, then the remaining garlic, chopped, and the chilli powder for 20 seconds. Pour over the saag.
Serve it like this
Spoon the polenta into a wide bowl, make a well and ladle in the saag. Top with a cube of white butter, a few jaggery shavings and the red garlic tadka.
