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 are using pressure cooker then pressure cook it for 1-whistle over medium flame.  If you are cooking in a pan then cook it until turns soft for around 8-10 minutes.

Turn off the flame after a whistle. Remove the pressure cooker lid after pressure comes down naturally.  Let the mixture cool for few minutes at room temperature.

Transfer mixture to a large jar of a mixture grinder or a blender. Add corn meal flour.

Blend the mixture to a smooth puree

Transfer mixture to the same pressure cooker or the pan.

Let it cook for 10-12 minutes over low flame. Stir occasionally in between to prevent sticking.

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.