In a pressure cooker add the leaves, roughly chopped ginger, garlic, green chillies, salt, and hing.
Do not add water, as the leaves will release enough moisture . Now pressure cook on slow heat for almost 30 -40 minutes.
Let the saag cool down. If there is some water, just pass it through the sieve and keep aside. Do not throw the water.
To the saag mix, add Makki ka aata( cornmeal). Mix well and blend the saag roughly with a hand blender , ensuring there are no lumps.We do not want a very smooth paste like consistency . Just blend/ grind it enough not to make a smooth paste
Then cook saag on low heat stirring continuously binding it together with the cornmeal flour. Cook it till the raw taste of the flour goes away.ensuring that makki ka aata is cooked properly and has no raw taste