Rinse all the greens very well in water. Finely chop all the leaves and put in a pressure cooker with 3-4 garlic cloves(keep the remaining for tempering), ginger, green chillies.
Add some water. Close the lid and put on medium flame to cook for 20-30 minutes.
Take it off the flame, let the pressure in the cooker subside, mash and blend well the greens with a mathani(dasher) and keep it back to low flame to cook for another 30 minutes.
Keep stirring in between. In case you don't have a dasher you can just blend with ladle or masher. While the saag is being cooked, add Makkai ka atta(Cornmeal) and mix it very well. Take care it doesn't form lumps. You can also, dissolve the atta(cornmeal) in half cup of water so that it mixes easily with saag.
Prepare the tempering/tadka. Add in saag and cook for another 4-5 minutes. Switch off the flame. Cover and keep it. Let the flavors infuse. In the end, if you want you can blend the saag a little, with a blender (a little) for a more smooth texture.
Before serving heat the saag, add the tempering of cumin and red chilli powder and add to the saag or add a dollop of butter or ghee.
For Tadka(Tempering): Heat oil/ghee in a pan, add a pinch of hing, jeera, add whole dry red chillies, finely chopped remaining garlic cloves, roast it light brown, add the remaining onion and saute till brown and add red chilli powder.
Transfer the tadka(tempering) to saag. Serve hot.