Instructions

• Boil mustard greens and spinach until tender. Drain and blend into a coarse paste.
• In a pan, sauté chopped onions, green chilies, and grated ginger in ghee until golden brown.
• Add the greens paste and cook until it thickens.
• Meanwhile, knead cornmeal with water to make a dough. Roll into rotis (flatbreads).
• Cook the rotis on a griddle until golden brown.
• Serve hot saag with makki di roti and a dollop of ghee.