First we are going to prep the greens. Take sarson and spinach leaves.

Remove and discard the hard stems of the mustard greens and keep only leaves.

Do the same for spinach as well. NOTE: I have removed the stems and then weight the leaves to 500 grams of sarson and 250 grams of spinach.

Dump both the leaves in a large bowl full of cold water. Let it sit for 10-15 minutes, all the dirt will settle down at the bottom.

after 15 minutes, remove the leaves from top without disturbing the water too much. Discard the dirty water and again soak them in cold water and repeat the process.

I do the same process at least 3 times.

put the washed leaves in colander and drain out the excess water.

Chop the leaves roughly. Also chop remaining ingredients needed.

Take chopped mustard leaves, spinach leaves, ginger, garlic and green chilies in a pressure cooker. Also add jaggery and water.

Cover cooker with lid, put the weight on.

Turn the heat on medium and let it cook for 2 whistles.

Let the pressure go down by itself then open the lid.

Now add makki ka atta. Mix well and turn the heat back on medium-low.

Now using potato masher, start mashing the mixture. Keep mashing and keep cooking for about 10-15 minutes. If it is too thick then you can add splash of water.

It should look like coarse paste.

Mashing it by hand takes some effort. But I like coarse texture of saag, so I do it this way. You can use food processor or mixer and make smooth puree as well.

Now heat ghee in a pan on another stove on medium heat.

Once hot add chopped ginger. Saure for 30 seconds.

Then add cumin seeds. let them sizzle a bit.

Now add dried red chili and cook for 20-30 seconds.

Now add chopped onions and sprinkle little salt. Be careful, we have already added salt in saag.

Cook till onions get soft and light pink or translucent in color.

Add to the prepared saag. Mix well