Take a sarso leaf,palak and chinopodium clean and chop then wash and excess water drain.
Take a pressure cooker add 300 ml water then water boil add all leaves and green chilli then add salt and cover with lid then one whistle flame in low cook for one hour.
After 1 hour pressure released thhen add makki atta and 2 tsp clarified butter mix .
Then blend with blender.
Take a wok add oil and hing then add garlic saute add ginger and onion saute.
Then add tomato puree mix .
Then oil released add saag mix .
Take a mixing bowl add atta,salt,ajwain mix and make a dough with luke warm water.
