Wash and chop mustard greens (sarson), spinach, and bathua if using
Boil the greens with green chilies, garlic, ginger, and a little salt until soft
Drain and reserve some cooking water
Blend or mash the cooked greens to a coarse paste
Heat ghee or oil in a pan
Add cumin seeds
Add chopped onions and sauté until golden
Add ginger-garlic paste and cook briefly
Add chopped tomatoes and cook until soft
Add turmeric, red chili powder, coriander powder, and salt
Add the mashed greens and mix well
Add a little reserved water if needed
Simmer on low heat for 15 to 20 minutes
Stir in makki ka atta mixed with water if you want a thicker saag
Add a little butter or ghee on top
Serve hot with makki ki roti, onion, and white butter