Place a wide bottom pot or sauté pan over medium heat and add the oil. When the oil is warm, add the cumin seeds, stirring to coat them with oil.

When they begin to toast, add the fenugreek seeds, coriander powder, ginger, and green chili, and stir gently to make sure they don’t burn. This step takes about 3–4 minutes.

Once the spices are slightly toasted, add the turmeric, stir once, and then add the water. This will gently deglaze the pot and create steam to help wilt the greens.

Add the chopped greens and stems in batches, covering with a lid between each addition, and then stir before adding the next batch. Continue until all the greens are in the pot.

Cook covered for about 10 minutes, or until the greens and stems are tender and the color has transformed from a bright green to a bit of a duller green. Stir occasionally to make sure the greens aren’t sticking, and lower the heat to medium-low if needed.

In the meantime, mix the flour, salt, and yogurt together until there are no lumps. When the greens and stems are tender, add the yogurt mixture to the pot. Stir continuously until the mixture comes to a light simmer.

Cover and continue to cook for another 10–15 minutes to meld all the flavors together, stirring occasionally. If the greens are sticking to the bottom of the pot, add a bit more water and lower the heat.

When the dish is done cooking, turn off the heat, uncover, and sprinkle a pinch of garam masala over the greens. Cover for about 1 minute to release the aromatic oil from the garam masala, and then serve.