In the inner pot of Instant Pot, add kale, mustard greens, onion, ginger, garlic, green chili, coriander powder, turmeric powder, salt to taste, and water. Close the Instant Pot.
Turn on Instant Pot to MANUAL / PRESSURE COOK (high) for “3” minutes, vent sealed. Followed by natural pressure release for 5 minutes, and then quickly release the remaining pressure.
Open the Instant Pot lid. Using a hand blender or immersion blender, pulse the greens a few times, until desired consistency.
Turn ON SAUTE (normal), add maize flour slurry, and mix well. Cook for 2-3 minutes, stirring frequently. Turn OFF 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, garlic, and onion. Sauté until light brown, around 3-4 minutes. Turn OFF the heat. Add red chili powder, and pour this tempering over greens.
[Optional] Add garam masala, and some lemon juice to taste. Mix well.
Kale Sarson ka saag is ready to be served. Serve it with some Makki Ki Roti, a tall glass of lassi, some gud, and onion and green chili salad with some freshly squeezed lemon juice. I also like to serve some Baked Bhindi Fry as a side dish. Enjoy!!