Ingredients
Equipment
Method
- Wash the mustard greens and spinach, then roughly chop them to help create a naturally creamy gravy.
- In the Instant Pot, combine the chopped greens, 6 whole garlic cloves, and water. Pressure cook on high for 10 minutes, then allow for a natural pressure release.
- While the greens cook, prepare the tempering base. Heat 2 tbsp of oil in a medium pan over medium heat. Add the pinch of asafetida and let it bloom for a few seconds. Add cumin seeds and stir for 30 seconds to a minute, ensuring they do not burn.
- Add the minced garlic, ginger, and serrano chilis. Stir for 2 minutes. Then add the finely chopped red onion and cook until translucent.
- Add the kasoori methi and salt to taste. Cook for a few more minutes to finish the tempering.
- Turn on the Instant Pot’s sauté function or leave the pressure cooker open over medium heat. Gradually add 1 tbsp of corn flour, a little at a time, while using a potato masher to break down the cooked greens and incorporate the flour.
- Continue to simmer for 10 minutes, reducing heat if the mixture starts to bubble aggressively.
- Melt 1 tbsp of vegan butter into the saag and serve hot.
- For the roti, combine 2 cups of corn flour and ½ cup of whole wheat flour in a mixing bowl. Make a well in the center and add hot water gradually, mixing until a pliable, mildly sticky dough forms.
- Divide the dough into golf-ball-sized portions. Roll each portion between two sheets of parchment paper until about ¼ inch thick.
- Heat a tawa over medium heat. Place the roti on the tawa. When bubbles form on the surface and the underside turns golden with brown spots, flip it.
- Cook for 1–2 minutes on the second side. Add ½ tsp of vegan butter to the top, immediately flip, and continue flipping for another 1–2 minutes until the roti is slightly crisp but still flexible.
Notes
Safety Notes: Use caution when handling hot oil and steam from the pressure cooker. Ensure the tawa is properly heated before placing the roti to prevent sticking.
Substitutions: Use regular butter instead of vegan butter if not vegan. Replace kasoori methi with fresh fenugreek leaves if available. Substitute whole wheat flour with more corn flour if preferred, though it may make rolling harder.
Storage: Store cooled saag in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a splash of water to restore consistency. Rotis can be stored in a sealed container at room temperature for up to 2 days or frozen for up to 1 month.
Pro Tips: Chopping the greens finely helps achieve a creamier texture. For a more authentic flavor, use a traditional tawa. The saag should be thick and rich; if too thin, simmer longer to reduce. The roti should be cooked until golden and slightly crisp on the outside but still pliable.