Makki tart with Sarson ka saag

This is  a celebration of Punjabi flavors with a contemporary twist. The tart shell, a modern take on traditional makki di roti, pairs perfectly with the creamy saag and rich, spiced gravy. This dish invites you to experience the warmth and comfort of traditional Indian cuisine while enjoying a new and inventive presentation.

In a vibrant village nestled in the heart of Bihar, I grew up with the rich aromas of traditional Indian cooking filling her home. My grandmother’s kitchen was a treasure trove of flavors, where Sarson ka Saag and Makki di Roti were staples, celebrated during the chilly winter months. 

As I embarked on my culinary journey, I sought to honor the roots while infusing modern creativity into dishes.

One crisp autumn afternoon, as I walked through the hotel’s mini garden, struck by a burst of inspiration. Why not combine the rustic charm of traditional Punjabi dishes with contemporary flair? Thus, the idea of a Makke ki Tart with Sarson ka Saag, Sautéed Vegetables, and Makhani Gravy was born. 

This dish, a fusion of hearty, beloved flavors and innovative presentation, captures the essence of my heritage while delighting palates with a fresh twist.

Recipe: Makke ki Tart with Sarson ka Saag, Sautéed Vegetables, and Makhani Gravy

Ingredients

For the Makke ki Tart Shell:

• 1 cup makki ka atta
• 1/2 cup all-purpose flour
• 1/4 cup cold water
• 1/2 tsp salt

For the Sarson ka Saag:

• 2 cups mustard greens, finely chopped
• 1 cup spinach leaves, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 green chili, finely chopped 
• 1/4 cup maize flour ,for thickening
• 1/2 cup water or vegetable broth
• 2 tbsp mustard oil 
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste

For Saute Vegetables

• Baton shape vegetables of your choice
• 1 tsp butter
• 1 tsp garlic, chopped
• Salt to taste
• Black pepper a pinch

For the Makhani Gravy:

• 2 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1/2 kg tomatoes, sliced
• 1/2 cup heavy cream
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp sugar
• Salt to taste
• 2 tbsp White Butter
• 1 tbsp Onion, diced

Instructions

1. Prepare the Makke ki Tart Shell:

Make a stiff dough with makke ki atta, all-purpose flour, salt, and water.

Press the dough into tart pans, covering the bottom and sides evenly. Chill in the refrigerator for at least 30 minutes.

Prepare diagonal shape with remaining dough and bake separately until golden colour.

Preheat the oven to 190°C & bake the tart shells for 10-12 minutes until lightly golden. Let cool.

2. Prepare the Sarson ka Saag:

In a large pot, heat mustard oil over medium heat. Add the chopped onion, garlic, ginger, and green chili. Sauté until the onion is translucent.

Add the mustard greens and spinach. Cook for about 10 minutes until the greens wilt and reduce in volume.

Stir in maize flour and cook for another 5 minutes. Add water or vegetable broth to reach your desired consistency. Simmer for 20 minutes, stirring occasionally.

Add turmeric powder, garam masala, and salt. Stir well and adjust seasoning as needed. Keep warm.

Cut the baton shaped vegetables of your choice, blanch and saute with garlic, butter & seasoned with salt and pepper.

3. Prepare the Makhani Gravy:

In a saucepan, melt butter over medium heat. Add chopped onion, garlic, and ginger. Cook until the onion is golden brown.

Stir in crushed tomatoes and cook for 10 minutes, allowing the flavors to blend and the sauce to thicken.

Add garam masala, red chili powder, sugar, and salt. Simmer for another 5 minutes. 

Transfer in a grinder and make a smooth puree. Strain , reheat, adjust seasoning and finish with cream.

Fill the tart with sarson ka saag and arrange saute vegetables on top. Pour the tomato gravy around the plate. Garnish the saag with white butter, and serve hot with diced onion.