Mustard Greens (Sarson): The key ingredient for saag.
Spinach and Fenugreek Leaves: Enhance flavors and nutrition.
Green Chilies: Add a spicy kick to the saag.
Ginger and Garlic: Grated, for aromatic seasoning.
Maize Flour (Makki Di Atta): Thickens the saag beautifully.
Ghee and Butter: For rich, indulgent flavor.
Turmeric and Red Chili Powder: For color and heat.
Cream: Adds creaminess and balances the spices.
Serve Hot: With makki di roti and a dollop of butter.
Garnish with Fresh Cream: A final touch of decadence.