Close the lid of the pressure cooker and cook over medium heat for 2 whistles.
Let the pressure come down naturally, open the lid of the pressure cooker.
Put the pressure cooker back on medium heat without the lid.
Add chopped spinach and methi and cook further for 4-5 minutes.
Stir occasionally so that it does not stick to the bottom of the pan.
Heat oil for tempering in a small pan.
Add garlic paste and stir-fry it for a few seconds.
Take the pan off the heat. Add red chilli powder. Mix.
Pour the tempering over the sabji and serve with basmati rice or roti.
[recipe]Use a mixture of green leaves to make this bhaji.
Add the greens in the end to maintain the green colour .
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