Serves: 4
Total Calories: 100

2 large bunches mustard greens (about 1 1/2 pounds), trimmed and coarsely chopped
1 small bunch spinach (about 8 ounces), trimmed and coarsely chopped
1 to 1 1/2 cup water
1 large onion, coarsely chopped
6 to 8 quarter-size slices peeled fresh ginger
2 cloves fresh garlic (large), peeled
1 fresh green chili pepper, such as serrano, stemmed
1 large tomato, coarsely chopped
2 tablespoons cornmeal
2 tablespoons corn or mustard oil, or melted ghee
1 teaspoon cumin seeds
1 tablespoon coaresly ground coriander
1 teaspoon dried fenugreek leaves
1 teaspoon Garam Masala
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 small head cauliflower (about 1 pound), cut into 1 1/2-inch florets
1/2 cup nonfat plain yogurt, whisked until smooth
1 tablespoon whipped unsalted butter or nonfat sour cream

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.

Nutritional Facts:

Serves: 4
Total Calories: 100
Calories from Fat: 27

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* Vegetarian Curries
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Bitter Melon Curry
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Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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Stuffed Bell Peppers in Tomato-Cream Sauce
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
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Yogurt and Potato Curry
Yogurt-Cream Sauce with Nuts
Zucchini Balls in Creamy Tomato Sauce