Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Pressure cooking the greens helps retain their fresh green color and nutrients.

• Immediately release the pressure after cooking to prevent overcooking and color loss.

• Do not discard the stems of fenugreek leaves as they add flavor and nutrition.

• Mash the saag thoroughly to achieve a smooth and creamy texture.

• Adjust the quantity of green chilies according to your spice preference.

• Serve with traditional Makki ki Roti, Tawa Paratha, or plain Phulkas.

• Pair with Jeera Pulao or plain Jeera Rice and Raita.

• Add cubes of paneer (Indian cheese) to the saag and simmer for a 'Saag Paneer' variation.

• Include a pinch of asafoetida (hing) in the tadka for an additional aromatic touch.