Soak kabuli chana overnight.

Pressure cook chana with salt for 6-8 whistles and drain.

Pressure cook sarson leaves, palak leaves, bathua leaves, water, salt, green chillies, and garlic for 3 whistles.

Mash the cooked greens with a potato masher and sprinkle corn meal over it.

Heat ghee in a kadai on medium flame.

Sauté ginger and garlic for a minute.

Add onions and cook until deep brown.

Add tomatoes and cook until mushy.

Mash the onion-tomato mixture with the back of a ladle.

Add salt, red chilli, turmeric, cumin, garam masala, and coriander powder.

Mix well and add the pre-cooked greens and chole.

Simmer until the saag comes to a boil.

Transfer to a serving bowl and serve with white butter.