Clean all green leafy vegetables, remove stalk and separate the leaves from it. Wash the leaves thoroughly with water, drain out the excess water and chop the leaves finely.
Now add all chopped green leafy vegetables in a pressure cooker with 1/2 cup of water. Close the lid and cook until one whistle. After it simmers once, turns off the flame and let the steam escape on it's own.
Heat mustard oil in a pan on low flame and add cumin. Allow it to crackle.

Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame.
Add coriander powder, red chilli powder, tomato puree and cook until masala leaves oil.
At this stage add maize flour and stir constantly to roast.

Open the lid of pressure cooker and mash the boiled green leafy vegetables with a ladle or spoon.
Now add mashed green leafy vegetables and salt into the cooked masala. Mix them well.
Now add 1 cup water and cook on low flame for 10 to 12 minutes. Do stir the sabzi after every 1 to 2 minutes.
Garnish with homemade white butter and serve.