Clean and wash mustard leaves, spinach leaves and bathua leaves.
Wash and chop green chillies and ginger finely.
Put the mustard leaves, spinach, bathua and green chillies in a heavy-bottomed pan, add chopped ginger, salt and water.
Bring to a boil and simmer until tender. Put the drained leaves in a blender and make a coarse puree.
Transfer the puree to the heavy-bottomed pan and add Makki flour, red chilli powder, chopped green chillies. Mix well.
Heat ghee, add chopped onion and fry till translucent.
Sauté ginger garlic paste till light golden brown, add green chillies, cumin powder and red chilli powder.
Sauté over medium heat add tomato puree sauté till ghee oozes out.
Bring the simmering saag mixture to a boil and pour on the tempering.
Serve hot with Makke Ki Roti and bits of jaggery and white butter.