Add the mustard greens, spinach, broccoli, radish, dried mango, ginger, green chilies and water into the Instant Pot.

Put the lid on and pressure cook for 12 minutes on high in manual mode. Make sure your vent is on the sealing position.

When the cooking is complete, let the pressure release naturally.

Open the lid and blend the greens into a coarse paste using a hand blender (immersion blender). If you don't have a hand blender, wait for them to cool down and then blend the mixture coarsely using a regular blender in pulse mode. Transfer the greens mix to another bowl and keep it aside.

Now, clean the Instant Pot bowl and then turn on the sauté mode. Set the temperature to "Less" using the "Adjust" button. It is important to follow this step to make sure that sautéing is done at a low temperature otherwise the temper will burn.

Once the Instant Pot is hot, add ghee, cumin seeds, and dry red chilies. When they start sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute. Adjust the green chilies based on your spice preference.

Then, add onions and sauté for 2-3 minutes until they become translucent.

Add in the coarsely blended tomatoes, red chili powder, and turmeric powder. Sauté for 4-5 mins until you see the ghee coming out from the sides. Add 2-3 tbsp water (or as required) in between so that the paste doesn't stick.

Add in the maize flour (makki ka atta) and mix until it is well combined.

Now, add in the pressure-cooked greens, jaggery and salt, and stir the mixture until it is well combined. If you feel that the saag is too thick, you can add some water to get your desired consistency.

Add in the butter and mix.

Cover and saute it for 5-6 minutes, until the ghee comes on top. Make sure that the you are sauteing it on low temperature ("less" mode), otherwise the saag will start sticking to the bottom.

Sarson Ka Saag is ready! Enjoy it with makki ki roti, pickled onions, and some butter.

Add the mustard greens, spinach, broccoli, radish, dried mango, ginger, green chilies and water into the pressure cooker. Pressure cook for 1 whistle on high flame and 1 whistle on medium flame.

Switch off the gas and let the pressure release naturally.

Open the lid and blend the greens into a coarse paste using a hand blender (immersion blender). If you don't have a hand blender, wait for it to cool down and then blend it coarsely using a regular blender in pulse mode. Transfer the greens mix to another bowl and keep it aside.

Now, in a heavy bottom sauce pan add add ghee, cumin seeds, and dry red chilies. When they start sizzling, turn the gas to medium flame and add ginger, garlic and green chilies. Sauté for 1 minute.

Then, add in the onions and sauté for 2-3 minutes until they become translucent.

Add in the coarsely blended tomatoes, red chili powder, and turmeric powder. Sauté for 4-5 mins untilyou see the ghee coming out from the sides. Add 2-3 tbsp water (or as required) in between so that the paste doesn't stick.

Add maize flour (makki ka atta) and mix until it is well combined.

Now, add in the pressure-cooked greens, jaggery, and salt, and stir the mixture until it is well combined. If you feel that the saag is too thick, you can add some water to get your desired consistency.

Add in the butter and mix.

Cover the pan and saute on medium to low flame for 5-6 minutes until the ghee comes on top.

Sarson Ka Saag is ready! Enjoy it with makki ki roti, pickled onions, and some butter.