Pressure cook the chopped saag and spinach for 7 whistles

Blend the boiled saag and palak into puree.

Add the clarified butter in a kadai. Add the cumin seeds and coriander seeds and allow it to spluter.

Add the chopped garlic, ginger, chillies and chopped onions in the kadai. Allow it to turn into golden brown.

Add the chopped tomatoes.

Add salt, red chilli powder and boiled saag puree into the kadai.

Keep it on medium flame for atleast 15 mins.