Total Calories: 390
1. Place the spinach, fenugreek leaves, cilantro, broccoli, onion, ginger, green chili peppers, cinnamon, cardamom pods, and water in a large nonstick wok or saucepan. Cover and cook over medium-high heat the first 2 to 3 minutes, then over medium heat until the broccoli is soft and the greens are wilted, 5 to 7 minutes.
2. Let cool, remove the cinnamon and cardamom pods, transfer to a food processor and pulse until coarsely pureed. Return to the pan, add the salt, and cook over medium heat about 20 minutes, adding up to 1/2 cup water if the dish seems dry. Transfer to a serving dish and keep warm.
3. Heat the ghee (or oil) in a small nonstick saucepan and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the dried fenugreek leaves and red pepper flakes, then add the tomatoes, and cook until they are lightly soft, about 3minutes. Add to the spinach, and mix lightly with parts of it visible as a garnish. Serve.
VARIATION: Pan-cook, then mix in 1 small head chopped cauliflower, or 1 1/2 to 2 cups diced tofu, paneer cheese, or boiled potatoes during the last 10 minutes of cooking in Step 2. You can also add the same amount of cooked chicken or fish.
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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