Total Calories: 189
1. In a food processor or a blender, process together the ginger, garlic, and green chili peppers until minced. Then add the spinach and process again to make a coarse purée.
2. Heat the ghee (or oil) in a small nonstick wok or saucepan 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 3 minutes. Mix in the coriander, fenugreek leaves, garam masala, and paprika, then add the tomato sauce and cook, stirring, about 2 minutes.
3. Mix in the puréed spinach and cook, stirring, until it comes to a boil, about 2 minutes. Add the cornmeal (or whole-wheat) mixture and simmer over medium heat about 10 minutes to blend the flavors. (For a thinner dish, add up to 1/2 cup water and bring to boil over high heat.) Reduce the heat to medium-low, cover the pan, and simmer again, about 5 minutes. Transfer to a serving dish, add the butter (or cream or yogurt) and swirl lightly to mix, with parts of it visible as a garnish, 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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