Cilantro is most often used raw in salads or salsa, or added to dishes after they are done cooking.  But in Indian cuisine it is often cooked with spices to make a curry sauce as in this recipe.

In a spice grinder or mortar and pestle, grind 1 tsp. fennel seeds, 1/4 t. coriander seeds, and 1/2 t. cumin seeds.  Add to a food processor with 1 chopped spring onion, 3 T. minced green garlic, 1 C. packed cilantro leaves, and 1 minced green chile (optional).  Puree.

Heat 2 T. canola oil in a large skillet.  When it is hot, add the pureed mixture.  Cook for 10 minutes, then add 1 C. diced canned tomatoes, 1/2 t. each garam masala and turmeric powder.  Season with salt and additional hot pepper if you like.

Shell 1/2 lb. English peas.  Trim 1 C. snap peas and cut in 2 or 3 pieces.  Trim 2-3 summer squash and cut into thin half rounds (You can slice them thicker but they will need to cook longer).

Wash spinach leaves and chop 2 C.

Add the squash to the pan and stir to combine.  Add both types of peas and cook until they are just tender.  Add the spinach, stir into the curry and turn off the heat.   If you want to thicken the sauce, add a few tablespoons of cream, coconut milk or almond milk.

Garnish with more cilantro, chopped.