Clean and wash the sarson, spinach and bathua then chop the leaves finely.
Chop the ginger, garlic cloves, and chillies.
Pressure cook the spinach, sarson, bathua with garlic, ginger and chillies. When cool, grind to a smooth paste.
Heat the ghee in a pan, adding onions. Fry until light brown, then add the salt and turmeric powder. Mix well.
Add the ground saag and simmer for a few minutes.
Add the maize flour, red chilli powder, sugar and stir well.
Serve hot with paratha or makki ki roti.