Chop mustard leaves, spinach leaves and bathua. Wash it in running water 2-3 times.
Place these leaves in pressure cooker and add ginger garlic and green chilli and cook for 10 minutes after first whistle. Switch off the flame and keep aside for half an hour. Let it cool.
Now with the help of blender churn SAAG and add makki ka atta and churn again.
Mix makki atta well.
TADKA: Heat pure ghee in a karahi and put cumin seeds and when cumin seeds splutter put finely chopped ginger, onions and garlic and stir for two minutes.
Now add salt, red chilli powder and garam masala and fry till golden brown colour comes. Add grated tomato and cook till oil leaves the karahi.
Add Sarso SAAG paste and cook for 15 minutes.
Garnish with butter.
Garnish with butter and serve hot with makki ki roti.
