Step-by-Step Instructions

1. 1.Prepare the Greens

   Wash all the leafy greens thoroughly. Roughly chop the spinach, fenugreek leaves (including stems), bathua, and mustard leaves. Place all the chopped greens into a pressure cooker.

2. 2.Pressure Cook the Greens

   Add 1 teaspoon of salt and 1/2 cup of water to the pressure cooker with the greens. Close the lid and pressure cook for about 2 whistles. Immediately turn off the heat and release the pressure using a fork to maintain the vibrant green color of the leaves. Be careful of the steam.

3. 3.Prepare the Flavoring Base

   Heat 1 tablespoon of ghee in a pan. Add the finely chopped onions, minced garlic, minced ginger, and minced green chilies. Sauté them on medium heat until the onions soften and turn translucent, about 5-7 minutes.

4. 4.Combine and Thicken the Saag

   Add the pressure-cooked greens to the pan with the sautéed aromatics. Stir well. Add 2 tablespoons of Makki ka Atta (cornmeal) to absorb any excess water and help thicken the saag. Add another tablespoon of ghee. Use a masher to mash the saag until it becomes nice, smooth, and creamy. Continue cooking and mashing for about 30 minutes on low to medium heat, allowing the flavors to meld and the saag to thicken.

5. 5.Prepare the Tadka

   In a separate small pan, heat 1 tablespoon of ghee for the tadka. Add 1 teaspoon of cumin seeds and let them crackle on medium heat. Then, add 2-3 broken dried red chilies and sauté for a few seconds until fragrant.

6. 6.Finish and Serve

   Pour the prepared tadka over the simmering Sarson ka Saag. Stir gently to combine. Serve hot with Tawa Paratha, Makki ki Roti, Phulkas, or Jeera Pulao, and optionally with some Lachha Pyaz (sliced onions) or Raita.