Wash spinach & kale at least three times through water (please make sure that it is washed well because in my first attempt I spoiled the dish as I washed it only once thinking it is clean and it still had residues of earth).
Remove stems of kale and chop in big pieces. If spinach has stems, chop it also. I had bought plucked leaves of spinach.
Boil water in a big pot. Add kale in boiling water and cook for 8 to 10 minutes first. Remove it with a spoon and put it in a vessel under cold water. Now add spinach in the same boiling water. Cook for 5 to 6 minutes and remove it. Put under cold water together with kale. The reason to cook separately is due to the fact that kale takes longer to cook than spinach.
Puree cooked kale and spinach and keep aside.
Heat ghee in a pan. Add crushed garlic & cumin and let it cook for 30 seconds.
Add finely chopped onion and let it cook until it is golden brown.
Add cherry tomatoes, red chilli powder & garam masala. Let it cook for around 10 minutes low- medium heat until ghee separates on the sides.
Add pureed kale & spinach, salt (u need to put salt more than usual as kale by itself has no flavour); cover it and let it cook for 10 minutes on low-medium heat.
Remove it from the heat, transfer to a serving bowl and add fresh red chilli if you like a bit spicy. Serve with white corn Rotis.