Wash spinach and mustard greens thoroughly.

Chop the greens.

Steam the greens for 4-5 minutes or pressure cook for a couple of whistles, then immediately release pressure.

Cool the cooked greens.

Puree the cooked spinach and mustard greens in a blender and set aside.

Heat 1 teaspoon of oil in a pan over medium heat.

Add the diced tofu and pan-fry until golden brown.

Remove the tofu from the pan and set aside.

In the same pan, add 1 teaspoon of ghee and heat over medium heat.

Add the dry red chilies and cumin seeds and allow them to roast and crackle.

Add the asafoetida, minced garlic, and chopped green chilies and stir for a few seconds.

Add the tomato puree, turmeric powder, and garam masala powder and bring to a boil.

Add the pureed saag, corn meal, and pan-fried tofu.

Add salt to taste and stir.

Simmer for about 5 minutes until the Saag Tofu thickens and absorbs the spices.

Check salt and spices and adjust to taste.

Turn off the heat and transfer to a serving bowl.

Serve hot with pickle onions and Tawa Paratha or Makki Roti.