A new Sarson ka Saag variation, specially for Indians living abroad!!

In a large bowl, combine your spinach, methi and pak choi leaves. Wash under a lot of running water. Drain and chop roughly.

Transfer your veggies to a pressure-cooker along with one cup of water. Chop your green chillies finely and add to the greens in the cooker. Put on the lid and steam on low for around 7-8 minutes, after the first whistle at High.

Transfer the greens to a blender and grind until it is almost smooth. There should still be a bit of choppiness to the paste.

Transfer the green paste back to the cooker and add 2 tbsn water. Add 2 tbsn of maize flour to the paste and put the mixture back on heat. With a whisk, stir together constantly until no lumps can be seen.

Cook until the raw smell of the flour goes away. Switch off the flame and set aside. Prepare the tempering for your saag now. In a pan, heat your ghee + oil.

Once hot, add the chopped garlic and saute for a few seconds. Next, add the chopped onions, salt and turmeric. Mix and cook covered on medium-low flame for around 7-8 minutes, until the onions turn pink.

Throw in the chopped tomatoes and cook until it completely dissolves in the tempering. Add the chilly powder and again saute for a few seconds.

Finally, add your green paste to this tempering and mix everything well together. Cover and cook on low flame for around 10-15 minutes more, stirring every once in a while.

Switch off the flame and pour your butter on top of your delicious saag. Sarson ka saag is ready! Serve with piping hot Maize rotis or wheat rotis!