To a heavy bottom skillet add 1 tbsp Ghee.
Once the Ghee is hot add the Onions and sautee until light brown.
Add chopped Ginger and Garlic and sautee until light brown.
Add Green Chillies and Coriander powder and sautee for a minute.
Add Makki Atta and sautee until the flour roasts to light brown colour and gets fragrant.
Add the Spinach and Mustard leaves and 1 Cup Water and cook until soft. Do not overcook the saag if you would like it to retain its colour.
Once cooked blend the Saag to a slightly coarse consistency with the help of a hand blender or regular blender.
Add 1 tbsp Ghee to a skillet, add Asafotida/Hing and cumin seeds and sautee until the seeds crackle.
Add this tempering along with some Garam Masala and Salt to the Saag and stir well. Save some tempering to garnish on top if you'd like.
Once the Saag is hot, transfer to a serving bowl and enjoy with some Makki Roti/ Corn Flatbread.