Wash the bathua, spinach, mustard greens, and dill leaves thoroughly. Chop them finely.

Heat oil or ghee in a pan. Add cumin seeds and let them splutter.

Add chopped onions, green chilies, grated ginger, and minced garlic. Sauté until onions turn golden brown.

Cook on medium heat until the greens are wilted and cooked. Stir occasionally.

Check if the bathua is well-cooked. The saag should have a thick consistency.

Prepare the tempering. On medium-high heat, in a saucepan, add ghee or oil. When ghee is hot, add cumin seeds, dried red chili, asafetida, and garlic. Sauté until light brown, around 3-4 minutes. Turn OFF the heat. Add red chili powder, and pour this tempering over the greens.

[Optional] Add garam masala, and some lemon juice to taste. Mix well.

Serve hot with doda or any other flatbread of your choice.

Enjoy your homemade Bathua Saag! Feel free to adjust the spice levels according to your preference.

In the inner pot of Instant Pot, bathua leaves, mustard greens, spinach, dill, onion, ginger, garlic, green chili, coriander powder, turmeric powder, salt to taste, and water. Close the Instant Pot.

Turn ON the Pressure Cook (high) for "5" minutes, vent sealed. Followed by natural pressure release for 5 minutes, then quickly release the remaining pressure.

Open the Instant Pot lid. Pulse the greens a few times, using a hand blender or immersion blender until desired consistency.

Turn ON the Saute (normal), and cook for 2-3 minutes, stirring frequently or until desired consistency. Turn off the saute.

Prepare the tempering on a stovetop. On medium-high heat, in a saucepan, add ghee or oil. When ghee is hot, add cumin seeds, dried red chili, asafetida, and garlic. Sauté until light brown, around 3-4 minutes. Turn OFF the heat. Add red chili powder, and pour this tempering over the greens.

[Optional] Add garam masala, and some lemon juice to taste. Mix well.

Serve hot with doda or any other flatbread of your choice.