Clean the chickpea greens carefully and just take out the delicate leaves.
Collect in a colander and wash under running water completly.
Set aside to drain and then finely chop them.
Now heat mustard oil in a kadhai / wok.
Add the whole red chilies, gently pressed garlic cloves and saute for few seconds.
Then put the mustard seeds and allow to splutter.
After that add the potato cubes and saute till sightly brown from all the sides.
Now add the chopped chane ka saag along with salt and pinch of turmeric powder.
Mix well and cover till the potatoes are 80% cooked.
Take out the cover and fry the saag for some time.
Finally turn off the heat and serve hot with steamed rice dal combo.