PREPARATION

1. Take a pressure cooker, add 300 milliliters water, 1 teaspoon salt, 480 grams mustard leaves and mix it well.
2. Cover it with lid and boil for about 10 minutes on medium heat.
3. Open the lid and add 210 grams spinach and mix it well.
4. Add 180 grams Chen-podium leaves and mix it well.
5. Add 180 grams fenugreek leaves and mix it again.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 25 grams garlic, 25 grams ginger, 2 tablespoons green chili and mix it well.
8. Cover it with lid and cook until you hear 5 - 6 whistles.
9. Open the lid and give it a nice stir.
10. Remove it from heat and place it on a floor.
11. Add 80 grams maize flour and mix it well.
12. Heat 2 teaspoons oil in a pan, add 200 grams paneer and mix it well.
13. Cook for 8 - 10 minutes on medium heat.
14. Remove it from heat and keep aside.
15. Heat 45 milliliters ghee in a heavy skillet, add 2 tablespoons garlic, 2 tablespoons ginger and stir well.
16. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
17. Add 1 tablespoon green chili, 1/2 teaspoon salt and mix it well.
18. Now, add the cooked saag in it and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add the fried paneer in it and mix it well.
21. Cook for another 5 - 7 minutes on medium heat.
22. Remove it from heat.
23. Top with desi ghee.
24. Serve hot.