Ingredients (for recipe used in photos)
Spinach (collard greens, turnip greens, kale, bok choi, chinese cabbage would all substitute well)
Turnips, small white ones (any root veggie will do!)
Hing powder (great garlic/onion substitute)
In a medium sauce pan (that has a lid), sauté spices in oil until the aroma comes up. Add cashews to spice mix and sauté until golden. Chop up your veggies and add them to the pot. Stir to coat them and add a plash of water. Then cover the pot and cook for 5-8 minutes, until lightly cooked. Place everything from the pot into a blender and add fresh basil or other fresh herbs that you like. Add a splash of water (there should be some from the pan) and blend until creamy. You can add more water if you want a thinner sauce.
Serve on top of rice or pasta, or as a dipping sauce for chapati!