8 cloves garlic
4 fresh chilies
2 slices ginger (2"x1" each)
2 tbsp ghee
1 tsp cumin
1 lb mustard greens
1 lb spinach
1 can diced tomatoes
2 tsp salt
1 tsp garam masala

Puree the garlic, chilies, and ginger.
Heat the ghee, add cumin seeds, then pureed mix, about a minute. Then add the greens (bit by bit as necessary as they wilt), then the tomatoes, salt, and garam masala. Cook for 5 minutes. Cool and blend to whatever texture you want.

Source: 660 Curries by Raghavan Iyer