Wash and chop mustard greens, spinach, and bathua if using
Boil the greens with green chilies, ginger, garlic, and salt until soft
Drain and reserve some cooking water
Blend or mash the cooked greens to a coarse texture
Heat ghee or oil in a pan
Add cumin seeds, chopped onions, garlic, and ginger
Cook until the onions turn golden
Add chopped tomatoes and cook until soft
Add red chili powder, turmeric, coriander powder, and salt
Add the mashed greens and mix well
Simmer on low heat for 20 to 30 minutes, stirring occasionally
Add reserved water if needed to adjust consistency
Add makki ka atta mixed with water if you want a thicker saag
Finish with a spoon of ghee on top
Serve hot with makki ki roti, butter, and jaggery