Wash Spinach and Kale leaves in running water to clean from all the dirt.
Trim the leaves from the stem and finely chop.In a pan take some water, add leaves and cook till the leaves are soft and tender.
Add spinach leaves after 2-3 minutes of adding kale leaves as spinach takes less time to cook.
Once cooked, puree the greens.
Finely chop onions, garlic, ginger and green chilies. Puree tomatoes.
In a pan, add oil. As I have mentioned in my earlier posts also, I use mustard oil for veggies and curries, you can use any oil of your choice.
Heat oil and add, asafoetida(hing), cumin seeds. When seeds crackle, add finely chopped ginger, garlic and green chillies. I pureed chillies with tomatoes, you can do either way.
Add onions when ginger-garlic start to turn light brown.
Saute onions till these are light pink, then add pureed tomatoes. Cook till the masala starts leaving the oil, add garam masala, and red chili powder(optional).
Add pureed greens, adjust the consistency by adding very little water.Cover and cook for another 4-5 minutes, till the greens, are cooked in masala.
You can add a tbsp of cornmeal to get the rich and creamy texture. I ran out of cornmeal so I didn't add any. A tbsp of cream can also be added.
Switch off the flame, cover and keep aside.
Before serving reheat, make the tempering of cumin seeds and red chili powder in desi ghee (called Tadka) and serve hot with the bread of your choice.