First, clean the spinach, fenugreek, and mustard greens thoroughly by washing them 5-6 times in water, then chop them finely. Peel, wash, and finely chop the ginger and green chilies.

Add all the greens, ginger, and green chilies to a pressure cooker with 1/2 teaspoon salt and turmeric powder. Cook for 1 whistle, then simmer on low heat for 5 to 6 minutes.

Mash the cooked greens well with a whisk or masher. Gradually add the cornmeal, mixing well. Add a little water and cook for another 5 to 6 minutes. In a separate pan, heat 2 tablespoons ghee. Add cumin seeds, garlic, and onion, and sauté until golden. Add tomatoes and whole dried red chilies, and sauté for 1-2 more minutes. Add coriander powder and mix well.

Add the cooked greens mixture to the pan. Add water as needed and cook on low heat for 5 to 6 minutes. Top with ghee and garam masala powder, and mix well. Serve hot Punjabi saag made with spinach, fenugreek, and mustard greens with cornmeal flatbread (makki ki roti). This dish is especially delicious in winter and is very nutritious.