Green sauce (not really a sauce)

This is actually a side dish or a vegetarian main dish. Tastes great with lentil dal.

Nancy Bacon, who modified this from Yamuna Devi’s Broccoli and Spinach Puree, calls it “mainlining vegetables.” It’s a staple at their house, because the kids love it.

1/2 C water
1 lb fresh spinach or 10-oz frozen spinach
1 lb fresh mixed greens or 10-oz frozen mixed greens
1 lb fresh broccoli or 10-oz frozen broccoli
1 medium potato, diced
2-3 hot green chilis, optional
1/2-inch fresh ginger, scraped and sliced
1 t turmeric
2 t ground coriander
1/2 T salt

Bring the water to a boil in a large pot. Pack in the above ingredients. Cover and cook over moderately low heat for 50-60 minutes, stirring every 10-15 minutes. You may have to add more water to prevent scorching.

Puree in batches in a food processor or blender.

5 T ghee or peanut oil
1 t cumin seeds
1 t garam masala
1 T cream cheese or cream
Handful of panir cheese (optional)

Heat the oil in a large, heavy frying pan over medium heat. Fry the cumin seeds until the darken slightly. Stir in the pureed greens and reduce the heat to low. Cook, stirring occasionally, until all the liquid has evaporated and the mixture begins to pull away from the sides of the pan. Stir in the garam masala and cheese or cream and serve hot.