Thoroughly clean and finely chop the mustard greens, spinach, bathua, and fenugreek.

In a pressure cooker, add the chopped greens along with garlic, ginger, green chili, salt, and water.

Close the cooker and let it whistle once on high flame, then cook on low flame for five minutes.

Let the pressure release naturally, then open the lid and mix the greens well.

Turn on the gas and add the corn flour gradually while stirring. Cook on low flame for ten minutes, then turn off the gas.

In a pan, heat ghee and add green chili, ginger, garlic, and dry red chili.

Add chopped onion and sauté until golden brown.

Add chopped tomato, salt, coriander powder, and a little warm water. Cook until the tomatoes are soft.

Add the cooked vegetable mixture to the masala and cook on low flame for another five minutes.

In another pan, heat ghee and add green chili, dry red chili, and ginger.

Pour this tempering over the cooked saag and mix well.