Total Calories: 100
1. Place the mustard greens and spinach in a large nonstick wok or saucepan and add 1 cup water. Cook over medium-high heat until wilted, about 5 minutes. Let cool, then coarsely process in the food processor.
2. In the same work bowl, process together the onion, ginger, garlic, and green chili pepper until minced. Transfer to a bowl. Then purée the tomato and cornmeal.
3. In a separate large nonstick saucepan, heat the oil (or ghee) over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion-ginger mixture and stir until golden, about 5 minutes. Add the pureed tomato and cook, stirring, until most of the juices evaporate, about 3 minutes. Stir in the coriander, fenugreek leaves, garam masala, turmeric, and salt, then add the cauliflower florets and cook, stirring, over medium heat, about 5minutes.
4. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Cover the pan and cook, stirring occasionally, until the florets are crisp-tender, 7 to 10 minutes. Add the pureed greens and continue to simmer until the florets are soft and the greens are smooth and creamy, adding up to 1/2 cup more water, if needed, 15 to 20 minutes. Transfer to a serving dish, swirl in the butter (or sour cream), 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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