For Saag: mustard (sarson) leaves, spinach, tbsp maize flour (makke ka aata), green chilies, ginger, garlic cloves, onion, ghee, salt and spices. For Roti: 2 cups maize flour, warm water, pinch of salt, ghee for greasing.
Wash and chop mustard and spinach leaves. Boil with green chilies, ginger, and garlic in 1 cup water for 15 minutes.
Cool the boiled greens slightly and blend into a coarse paste. Avoid a smooth texture for an authentic saag consistency.
Heat ghee in a pan, sauté chopped onions until golden. Add the green paste, maize flour, salt, and spices. Cook on low flame.
Simmer the saag, stirring occasionally. Adjust salt and spices as needed, and add a splash of ghee on top.
For roti, knead maize flour, warm water, and salt into a soft dough. Divide into balls and roll gently into thick rotis.
Cook rotis on a hot tawa. Flip and press gently to ensure even cooking. Brush with ghee once done.
Serve the hot sarson ka saag with freshly made makki ki rotis, garnished with butter, jaggery, and onions for the perfect winter delight!