2 cup fulls chopped rapeseed greens
1 cup chopped kale leaves
1 cup spinach
3-4 green chilles
2 tbsp chopped ginger
2 tbsp chopped garlic
2 chopped onions
1 cup tomato purée
1 cup milk
2 tbsp ghee
1 tbsp butter
2 tbsp maize flour
1 tsp cumin seeds
1/2 tsp chilli powder
In a pressure cooker add all the greens , 1 tbsp ginger, green chillies and salt and boil for 15 mins.
Cool and grind with maize flour, milk and little water to get a thick paste.
Heat ghee and add cumin and let it crackle.
Add ginger and garlic and let it brown.
Now tip in onions and brown well.
Add chilli powder and tomato purée.
Cook well and pour the saag paste.
Cook well on low flame for an hour.
Add more water if needed.
Add butter and mix well.
Squeeze lemon and stir well.
Pour into bowls and top with tadka of ghee , cumin and chilli powder. You can also use garlic in tadka.
Serve hot with makki ki rotis and pickles.