To begin, rinse the spinach or mixed leafy greens thoroughly under cold water to remove any dirt. In a large pot, bring water to a boil and blanch the greens for 2-3 minutes. Drain and immediately transfer the greens to a bowl of ice water to retain their vibrant colour. Once cooled, drain and finely chop or blend the greens into a coarse paste.

Heat 2 tablespoons of ghee or oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds until fragrant. This will release their natural oils, adding depth to the curry.

Add the chopped onions to the pan and sauté until golden brown, about 5-7 minutes. Stir frequently to avoid burning, and lower the heat slightly if necessary. This forms the flavourful base for the saag.

Once the onions are golden, add the minced garlic, grated ginger, and green chilies. Sauté for another 2-3 minutes until fragrant. These aromatics will enhance the depth of the dish.

Next, add the chopped tomatoes to the pan. Stir well and cook until the tomatoes soften and break down, about 5 minutes. Use the back of a spoon to mash the tomatoes slightly, creating a rich sauce.

Now, add the ground cumin, ground coriander, turmeric, red chili powder (if using), and salt to taste. Stir to coat the mixture evenly in the spices, allowing them to bloom in the hot oil for 2 minutes. This step will bring out the full flavour of the spices.

Add the blended or chopped greens into the pan and stir to combine with the spiced onion-tomato mixture. Lower the heat to a simmer and cook for 10-15 minutes, stirring occasionally. If the mixture looks too dry, add a small amount of water to reach your desired consistency. If using yogurt, whisk it in at this stage for a creamy texture.

Finish by stirring in the garam masala and cooking for an additional 2-3 minutes. Taste and adjust seasoning as needed. Serve the saag hot, optionally garnishing with a drizzle of fresh cream for a luxurious finish. Enjoy with warm naan, roti, or rice for a complete meal.