Saag (Spinach) with Makki di Roti

Instructions

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.