1 Boil mustard greens and spinach until tender. Drain and blend into a coarse paste.

2 In a pan, sauté chopped onions, green chilies, and grated ginger in ghee until golden brown.

3 Add the greens paste and cook until it thickens.

4 Meanwhile, knead cornmeal with water to make a dough. Roll into rotis (flatbreads).

5 Cook the rotis on a griddle until golden brown.

6 Serve hot saag with makki di roti and a dollop of ghee.