Soak palak & sarson ka Saag for 1/2 an hrs. with haldi powder & salt. Then wash it properly thrice....till the dirt of Saag goes off. Boil in cooker for 1 whistles. Once it is done

Cool it and grind with garlic cloves, 2 to 4 green chilli, 1" ginger and few chopped dhania leaves to make a fine paste...Once it is done. Keep aside.

Heat oil in Kadai. Fry 1 whole dry red chilli a d 1/2 tsp cumin seeds for few minutes. Then add 1 tbsp besan fry it till the raw smell of bes an goes off. Then add the Saag paste.

Mix....it well. Add red chilli powder, cumin powder, dhania powder and garam masala powder mix...it well. Add little water and cook for 3 minutes or till it is gravy. Once it is done. Add ghee or butter.

Transfer to a serving plate... Ready to serve...with...hot....garlic naan....