Gather the ingredients.

In a medium pot, mix the spinach, mustard greens, green chilies, and salt to taste. Add 1 cup water and boil until cooked.

Mash the greens and mix well to make a coarse paste.

In another pan, heat the ghee on a medium flame. When hot, add the grated onion and fry until a pale golden color.

Add the garlic and ginger paste, coriander, cumin, garam masala, Bengal, chickpea, or corn flour, and fry until the oil separates from the masala (onion-spice mix).

Add the greens to this and stir until fully blended.

Garnish with a dollop of butter and serve with Makki ki roti. Enjoy!