Mixed Greens (Saag) - cooking recipe

Ingredients

10 ounces chopped spinach (or collard greens)
10 ounces chopped broccoli rabe
20 ounces mustard greens
1/2 cup cornflour
1/2 cup green fenugreek leaves or 1/2 cup dried fenugreek leaves (optional)
1 chopped tomato
1 tablespoon oil
Seasonings
1 teaspoon salt
1 tablespoon crushed garlic
2 teaspoons chopped ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon black pepper

Preparation

If using fresh greens, trim and remove all fibrous material, and wash in a colander immersed in a large bowl filled with water; dirt will settle down.
Remove the colander and throw away the water.
Repeat until water is clear.
Chop or tear the leaves and boil them in about 3 cups of water and salt, on medium to high heat, for about 10 minutes until soft.
When little cool, give it a few rounds in the food processor or blender to make it smooth and creamy, adding corn flour, fenugreek leaves, and tomatoes.
Add more water as needed.
Heat the oil in a 4 quart pot on medium to high heat.
Add garlic.
Add ginger, cumin powder and coriander powder.
Stir for a minute.
Stir in the cooked greens gradually (making sure there are no lumps).
Add the remaining seasonings.
Cook, stirring occasionally, and let it simmer for 20 minutes until everything is mixed and Saag is to your taste.