Total Calories: 69
1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring until golden, about 7 minutes. Add the ginger and garlic and stir about 1 minute.
2. Add the coriander, cumin, and salt, stir 1 minute, then mix in the beet greens and water (or broth). Cover the skillet, reduce the heat to medium, and cook, stirring a few times, until the greens are soft and most of the water has evaporated, about 15 minutes.
3. Increase the heat to medium-high, add the remaining 1 tablespoon oil and cook the greens, stirring frequently, until they are very soft, 5 to 7 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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