Serves: 4
Total Calories: 390

2 small bunches fresh spinach (about 1 pound total), trimmed of roots only, washed and coarsely chopped
2 cups coarsely chopped fresh fenugreek leaves
1 1/2 cups coarsely chopped fresh cilantro, including soft stems
1/2 pound broccoli, chopped
1 small onion, coarsely chopped
6 quarter-size slices peeled fresh ginger
2 cloves fresh garlic (large), peeled
1 to 2 fresh green chili pepper, such as serrano, stemmed
2 sticks cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
1/2 cup water
1/2 teaspoon salt, or to taste
2 tablespoons melted ghee or vegetable oil
1 teaspoon cumin seeds
1 teaspoon dried fenugreek leaves
1/2 teaspoon , hot red pepper flake, , or to taste
2 small tomatoes, each cut into 6 wedges

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.

Nutritional Facts:

Serves: 4
Total Calories: 390
Calories from Fat: 109

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Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
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Crispy Fried Okra in Yogurt Sauce
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Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
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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
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Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
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Minty Pot-Roasted Potato Curry
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Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
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Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
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Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
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Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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