Wash and clean mustard leaves, spinach and bathua leaves in running water. Drain excess water and chop them roughly.

Take all greens (mustard leaves, spinach and bathua), tomato, 1 chopped green chilli, garlic, ginger, salt and 1/2 cup water in a large pan or a 3-liter capacity pressure cooker

You can grind the mixture to a smooth puree or keep the texture coarse per your choice.

If bathua is available, add same amount of spinach instead of it.

Add 1 small radish and 1 carrot for variation.

To make it spicy, increase the amount of green chillies.

Meanwhile, let’s prepare the tempering. Heat ghee in a small pan over medium flame. Add sliced onion and lengthwise cut green chilli and stir fry until onion turns light brown

Pour the tempering mixture over cooked saag and turn off the flame. Sarson da saag is ready to serve with hot makki di roti

Sarson ka saag, makki ki roti, homemade butter and lassi makes a hearty Punjabi meal.