Bring 8 cups of water to a rolling boil in your large pot and add 1 tablespoon of salt. Add all the greens (spinach, mustard greens, and fenugreek) and blanch for exactly 3 minutes, stirring once halfway through.

Immediately drain the greens in your colander and plunge them into a large bowl of ice water to stop the cooking process. After 2 minutes, drain thoroughly and squeeze out as much excess water as possible using your hands or by pressing against the colander.

Transfer the drained greens to your blender and pulse into a coarse puree, adding just 2 to 3 tablespoons of water if needed to help the blades move. Don't over-blend; you want a rustic, slightly chunky texture.

Heat the ghee in your heavy-bottomed skillet over medium heat until shimmering. Add cumin seeds and let them sizzle for 30 seconds until fragrant and darkened slightly. Toss in the chopped onion and cook for 8 to 10 minutes, stirring occasionally, until deeply golden brown.

Stir in the grated ginger, minced garlic, and slit green chilies, cooking for 2 minutes until the raw smell disappears. Add the chopped tomato and cook for 4 to 5 minutes until it breaks down completely and the oil begins to separate from the mixture.

Add the ground coriander, turmeric, garam masala, and Kashmiri chili powder to the aromatic base. Stir constantly for 1 minute to toast the spices in the oil.

Add the pureed greens to the spiced base along with 1 teaspoon of salt. Stir everything together thoroughly, then reduce heat to medium-low and let it simmer uncovered for 12 to 15 minutes, stirring every few minutes. If using cornmeal for texture, sprinkle it in after 5 minutes of simmering and stir well to prevent lumps.

Stir in the cream or yogurt and the tablespoon of butter, mixing until fully incorporated. Let it cook for 2 more minutes to heat through. Taste and adjust salt if needed.