Take amarnath leaves clean,wash and cut. wash and soaked the chana daal in water for 1/2 hour.
chopped the ginger,garlic and green chillies finely.

In a pressure cooker add 1tbsp oil when oil heat up add chopped ginger,garlic and green Chilli saute 30 seconds. Add chaulai leaves saute 1 minute then add soaked Chana daal.

Add 1cup water,mix and add 1/2tsp salt, mix and cover the lid. pressure cook it on high flame for one whistle then turn the flame medium and cook for 4-5 whistle. Switch off the gas and released the pressure naturally.

Open the lid take out half part of cooked saag and transfer in a grinding jar. Allow to cool it then grind it. keep aside.

Mashed the remaining saag with a ladle or masher coarsely.Then add the grinding saag in cooker mix all well and cover it. Cook on medium flame until it consistency became thick.

Take a kadhai add mustard oil and heat up, add cumin seeds,
asafoetida and dry red chillies. saute 30 seconds and add chopped onions.

When onion turn golden brown add ginger garlic paste cook for a minute. Add tomatoes and all powder spices. Mix and cook for a minute on high flame.

Cover and cooked on medium flame till the tomatoes turn soft and mushy.add the cooked saag in the kadhai.

Mix well with spices, cover and cook on medium flame for 10 minutes.

Stir occasionally when it becomes little thick and the oil comes on surface turn off the flame.
Take a tadka pan add ghee and heat it.add garlic,green chillies saute till they started crackled add asafoetida.

Add kashmiri red Chilli powder turn off the flame. Pour this tadka in the saag.mix and add little ghee on the top. serve the saag with roti or paratha.