• Wash the mustard and spinach leaves.
• Cook them in a pressure cooker with ginger and green chillies with about 1 cup of water.
• When cooked, take it out and let it cool. When cooled, grind them to a fine paste with maize flour.
• Heat ghee in a pan. Fry finely chopped garlic till it turns golden brown.
• Add onions and fry till they become translucent.
• Add tomatoes.
• Add salt, turmeric powder, red chilli powder, garam masala and coriander powder. Cover with a lid. Reduce the heat and cook until the tomatoes turn mushy.
• Add the ground paste.
• Mix. Cover with a lid and cook for 2-3 minutes on medium heat.
• Either drizzle some fresh cream and butter while serving OR make a simple tempering of ghee and asafoetida and top it on piping hot sarson ka saag before serving. Garnish with thinly sliced ginger.

Method to make Makki Ki Roti

• Heat water in a pot. Let it come to a boil.
• Add the maize Flour. Mix. Turn off the heat. Cover with the lid and let it rest for 5-7 minutes.
• Open the lid and give it a good mix.
• Knead it with your hands. Add extra water, if needed and knead a smooth dough. At this step, you can optionally add a cup of whole wheat flour. Adding wheat flour will make it easy to roll the dough while making rotis.
• Add oil. Wet your hands and knead once again.
• Cover and rest the dough for 10 minutes.
• Heat a tawa/Pan. Also, heat a grill rack.
• Take a small portion of the dough.
• Roll it. Use dry wheat flour so that it doesn’t stick. Flatten it. It should neither be too thick nor too big.
• Transfer to the hot pan. Cook on one side for about 15 seconds.
• Turn and cook the other side for 15 seconds.
• Then, transfer to the grill rack and let the roti puff up.
• Take it out and serve it hot.