Lubna Sarson ka Saag with Makai ki Roti (Mustard greens with Corn Tortillas)
A staple of many Punjabi households and villages, mustard greens with corn tortillas are a cultural icon in Pakistani cuisine. Driving in the outskirts of Lahore, you often come across fields upon fields of these mustard greens, speckled with their yellow flowers. Even though this may be considered a poor man’s food by some, Ifind it regal and rich!
The other day Azfar got the craving for Sarson ka Saag and decided to try his hand at it. I was happy to assist 😊 The broccoli , brussel sprouts lend a slightly subtle bitterness. Traditionally, fenugreek leaves are added to just the mustard greens. Trust me, you will not be disappointed by our ‘western fusion’ mix! Each bite will leave you with overtones of buttery, garlicky greens with the heat from the chilli peppers hitting the back of your throat. Don’t get distracted by its vegetarian nature. It is loaded with calories aka butter, tons of it! But who cares, right 😉
Corn Tortillas (makes 6-8)
2 cups instant masa corn 1 cup warm water Pinch of saltSaag ( Mustard Greens)
1 bunch mustard greens 1 crown broccoli 15 brussel sprouts 1 bunch baby spinach 1 tsp salt 1 tsp red chilli powder 1 tsp coriander powder 3 tablespoon instant masa/ corn flour ( not to be mistaken with corn starch!) Garlic 6-7 pods 8 tablespoon butter ¼ cup vegetable oil mixed with some mustard oil 2-3 green chilliesTarqa:
4 red whole chillies 4 sliced garlic 1 tsp cumin seeds 4 tablespoon butter 4 tablespoon oilDirections:
- Wash and prep (remove stalks) of all the greens (mustard, broccoli, spinach, brussel sprouts)
- Put all the greens in a pressure cooker with the garlic and green chillies and a splash of water. Pressure for about 5 mins.
- Grind with a food processor
- Add butter, oil, 3 tablespoons of masa/corn flour and seasonings and cook on medium for 25-30 minutes till the oil is well amalgamated and everything is cooked through.
- Fry the tarqa ingredients till golden brown and pour on top of the spinach.
- Garnish with some sliced ginger before serving.
- Meanwhile, knead the masa and water till it forms a non-sticky dough.
- Roll it out in small circles. I like mine rolled thin but everyone else in the house prefers it on the thicker side. Suit yourself!
- On a hot pan, toast the tortillas on both sides. About 3 minutes on each side. You can even put it directly on a flame to see brown specks.
- Finally, coat it with some butter or oil and serve.
