Separate the mustard leaves from the stem and keep aside. Cut the palak leaves. Chop the spinach and mustard leaves.

Take a pressure cooker and add the chopped mustard and spinach leaves along with 1 cup water and pressure cook for 2-3 whistles. Let the pressure get released.

Take out only the boiled leaves from pressure cooker, add it to mixer and make a puree with it. Remove and keep aside. Reserve the water from cooker.

Heat a kadai and add oil. Add maize flour and roast it on low flame till it looks brownish. Remove and keep aside.

Take the mixer and add chopped tomato, green chilli and ginger. Make a puree and keep aside.

Now heat a kadai and add 1 tablespoon oil. Add chopped onion and sauté till onion turns pinkish.

Then add chopped garlic and sauté till the raw smell of garlic goes away.

Add turmeric powder and red chilli powder and mix well.

Now add the tomato puree and sauté on low flame till oil gets separated from the puree.

Now add the roasted corn flour and mix well.

Pour the mustard and spinach puree and mix. You can add 1 cup of reserved water and mix.

Cover the kadai and let the gravy cook for 10 Minutes.

After 10 Minutes, add salt to taste and mix.

Garnish with chopped coriander leaves and desi ghee.