Instant Pot Method:

Plugin the pot, and add the roughly chopped greens along with ginger, salt, and green chilies. Add about a cup of water and click on Manual mode for 10 mins and pressure cook it. Release the pressure and let it cool down.

Transfer the greens into a blender once it has cooled down. Blend it how you like it, I like it a bit coarse or you can puree it all the way.

In the same instant pot, add oil or ghee, add the blended mixture of fried onions, ginger garlic paste, tomato puree. Saute it for a few minutes until it doesn't separate from oil. If using the fresh onions then you fry the onion until it is brown. Let them cool down and then blend with ginger garlic paste, tomato puree.

Now with a tbsp of oil, add the blended mixture and saute it for a few mins. Now add turmeric, red chili powder, garam masala, salt and roast until the oil separates.

Add the pureed greens and mix it well. If the greens looks too thick and pasty, then you can add a little bit if hot water.

Let it cook slowly on the slow cooker mode for about 20-30 mins, stirring in between.

Once it is ready, add the ghee temper. In a small tempering pan, add 2 tablespoons of ghee and let it heat up. Now add chopped garlic, whole red chilies and let it sizzle and garlic turn brown. Turn the gas off and add paprika powder.

Pour the temper before serving along with julienned ginger.

Enjoy this yummy saag with chapati, makki ki roti or paratha.

Stove Top Method:

In a pressure cooker, add the roughly chopped greens along with ginger, salt, and green chilies. Add about a cup of water and pressure cook it 10 mins. Release the pressure and let it cool down.

Transfer the greens into a blender once it has cooled down. Blend it how you like it, I like it a bit coarse or you can puree it all the way.

In another pot, add oil or ghee, add the blended mixture of fried onions, ginger garlic paste, tomato puree. Saute it for a few minutes until it doesn't separate from oil. If using the fresh onions then you fry the onion until it is brown. Let them cool down and then blend with ginger garlic paste, tomato puree.

Now with a tbsp of oil, add the blended mixture and saute it for a few mins. Now add turmeric, red chili powder, garam masala, salt and roast until the oil separates.

Add the pureed greens and mix it well. If the greens looks too thick and pasty, then you can add a little bit if hot water.

Let it cook on the slow-medium hear for about 20-30 mins, stirring in between so it doesn't burn while cooking.

Once it is ready, add the ghee temper. In a small tempering pan, add 2 tablespoons of ghee and let it heat up. Now add chopped garlic, whole red chilies and let it sizzle and garlic turn brown. Turn the gas off and add paprika powder.

Pour the temper before serving along with julienned ginger.

Enjoy this yummy saag with chapati, makki ki roti or paratha.