Clean all the leaves and wash them thoroughly. One good way to wash your green is to fill a large pot with water. Dip your greens in water. Let it stay for a minute.

All the impurities will settle down. Gently take out the leaves without disturbing the water. Repeat the process 2-3 times. Chop the greens and add them in a pressure cooker.

Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water.

Pressure cook for one whistle on high heat. Remove the pressure cooker from heat and let it cool.
Once cooled, blend the greens in a blender to make a coarse paste. (I like my saag a little coarse. If you like it smooth, grind the greens till smooth)Transfer the paste in the pressure cooker.

Dissolve makke ka atta in little water and add it in the cooker.
Add red chilli powder and hing and cook for 3-5 minutes.

For tempering, heat ghee in a pan. Add onion and garlic and fry till golden brown. Pour the tadka over the saag. Serve hot with makke ki roti and white butter.