Saag

Ingredients:

1 tablespoon oil
1 onion, roughly chopped
1 red chili, seeds removed and roughly chopped
3 cloves ginger, sliced
1 inch ginger, sliced
a pinch of clove
1/4 teaspoon cinnamon
a pinch of cardamom
2 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1 tablespoon fenugreek
2 tomatoes, roughly chopped
2 cups spinach
2 cups kale, stemmed and roughly chopped
2 cups collard greens, mustard greens, or swiss chard, stemmed and roughly chopped
1/4 cup cashew cream
1/2 teaspoon garam masala
salt, to taste

Cook the onion in the oil and add the pepper, ginger, and garlic. When they are tender, stir in the spices until they are aromatic, then add the tomato. When the tomatoes are softened, add the greens and cook until they are wilted.

Transfer mixture to a blender and add enough water to puree the mixture into a coarse paste.

Return mixture to saucepan and stir in cashew cream and garam masala. Season with salt.

Serve with naan or basmati rice. If desired, garnish with more cream and some fried garlic.