Preparation Time:10-15 minutes
Cook the Greens: In a large pot, add chopped mustard greens, spinach, bathua (if using), green chilies, and ginger. Add enough water to cover the greens. Cook on medium heat until the greens are soft and wilted, about 15-20 minutes. Blend the Greens: Once cooked, allow the greens to cool slightly. Blend them into a coarse paste using a hand blender or a regular blender. Set aside.
Prepare the Base: In a heavy-bottomed pan, heat ghee or oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add Tomato Puree and Spices: Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture, about 5-7 minutes
Combine Greens and Cook: Add the blended greens to the pan. Mix well and let it cook on low heat for 10-15 minutes, allowing the flavors to meld. If the mixture is too thick, you can add a little water to adjust the consistency. Add Corn Flour (Optional): If you prefer a thicker consistency, mix the corn flour with a little water to make a smooth paste, then stir it into the saag. Cook for another 5-10 minutes.
Tempering: In a small pan, heat ghee or butter for tempering. Add garam masala and pour it over the saag. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with makki di roti (corn flatbread) and a dollop of butter.
