Wash, cut, and boil spinach and mustard greens separately until tender.

Let the boiled greens cool down.

Grind the cooled spinach and mustard greens together to form a smooth paste.

Heat ghee in a pot over medium heat.

Add cumin seeds to the hot ghee.

Wait for the cumin seeds to splutter, indicating they are releasing their flavor.

Add chopped onions to the pot and sauté until they turn golden brown.

Add dry roasted red chilies to the pot (optional, for spiciness).

Mix in ginger paste, garlic paste, and chopped tomatoes.

Stir the mixture well and let it cook for 2-3 minutes, allowing the flavors to meld.

Add sugar to the mixture and stir.

Mix in the spinach-mustard paste, ensuring it is evenly distributed.

Stir the mixture well and add salt to taste.

If the gravy is too thick, add 1/4 cup of water to adjust the consistency.

Cover the pot and cook for 10 minutes, allowing the flavors to fully develop.

Serve hot with white steamed rice or Makke ki roti (Indian flatbread made from corn).