Add all leafy greens to a deep stew pot, along with 1/2 cup grated mooli (radish) and 3/4th cup water. Add 8 Garlic cloves, Green chillies slit into halves, grated Ginger and 2 Tsp Salt. Let it simmer with closed lid for about half to one hour.

Meanwhile, in a separate kadai/pan, add 2 Tsp Oil. Add chopped onions and remaining 8 garlic chopped cloves. Close pans lid, on lowest flame let it caramelise. We don't want to sauté or get crispy, we want it caramelised soft.

On the side, keep mashing the leafy greens in stew pot, as much as possible, every 10 mins, after they start becoming soft.

Back to the kadai/pan, add the chopped tomatoes with the tomato puree, again close the lid and let them get soft. After 5-7 minutes - add jeera power, salt, and garam masala. Let it cook for 10-15 mins, keep stirring as required. Add this mixture to the stew pot leafy greens.

Once added to the leafy greens, keep mashing the Saag with a potato masher. Allow the saag to be cooked with closed lid on medium low flame as long as possible (minimum 30mins max 1hr), mashing it every 10 mins.

Lastly, mix curd and makka flour in a separate bowl. Add that mixture to the Saag. Mix well.

Adjust salt or chillies as needed. Chopped chillies can be added later too.

If there is more water than you want then you can cook it in the end without the lid and keep stirring as it thickens. Or you can add extra 1 Tbsp of Makka flour (without curd) to saag for thickening.

After everything was added, I cooked my saag for almost 2 hours. I did not want it to be dry, so left it soupy. It can be had without Rice or Chapatti too, just as stew.

I also make it without any Garam Masala or Jeera powder. Only Salt and Green chillies.

Instead of mashing it throughout the recipe, if you have a big round bottomed clay pot - you can churn/whisk the stew pot green leaves saag with a 'mathni' also.