Ingredients:

1/2 kg fresh mustard leaves (sarson)
8 green chilies
100 gms fenugreek (methi)
250 gms spinach (palak)
60 gms ginger
1tsp cumin seeds
2tbsp gram flour (besan)
1tsp chili powder
Salt to taste
2tbsp butter / ghee

Preperation :

Clean, wash and roughly chop mustard leaves, spinach and fresh fenugreek leaves. Also roughly cut green chilies and ginger.
Put the mustard, spinach ,fenugreek leaves, green chilies, ginger, salt and 4 cups water in a vessel, bring to boil, cover and simmer until tender.
Remove, drain and reserve the excess liquid if any.
Put the drained greens in a blender and make a coarse puree.
Return the greens to the pan, add gram flour, chili powder and mix well.
Return to heat, adding the reserved liquid, cover and simmer stirring occasionally until thick.
To prepare the seasoning melt 2 tbsp butter in a frying pan, add cumin to it and pour over the simmering saag.
Serve hot with makke-ki-roti.