Washing and cleaning the mustard leaves, spinach and bathua saag. To make it adulterant-free, soak the greens in lukewarm water and add a pinch of salt.

After washing the leafy veggies properly, drain the excess water. Cut and peel the stems of mustard leaves before chopping, then finely chop all the leaves. Take a pressure cooker and cook all the leaves for one an hour approximately. Put in ginger and 10 garlic cloves along with the leaves. Let it cool for sometime.

Take out the mixture and put it in a blender with 50 grams of corn flour and churn for 30 seconds. Mixture should remain a little lumpy. Heat 2 tablespoon ghee in deep-frying vessel, when it has melted put in 10 cloves of finely chopped garlic. When the garlic has turned brown, add finely chopped onions and green chillies

When onions turn dark golden, then add the saag mixture, salt (to taste) and turmeric. Add red chilli powder (optional). Let it cook for 30 minutes till i