Chilgozae Waale Palak aur Methi Saag (Spinach and Fenugreek Greens with Pine Nuts)

I needed a vegetable dish to go with my chicken curry tonight and this looked interesting and, most importantly, like something I had all the ingredients for.

Chilgozae Waale Palak aur Methi Saag

From 660 Curries by Raghavan Iyer

Ingredients

• 450g frozen chopped spinach, thawed
• 450g frozen fenugreek leaves, thawed
• 1-2 Tbsp. mustard oil
• 1 red onion, halved and sliced
• 4-5 cloves garlic, sliced
• 1/4 c. raw pine nuts
• 1-2 tsp. ground Kashmiri chilies¹
• 1 tsp. coarse sea salt
• 1/2 tsp. Kashmiri garam masala
• 1/2 c. heavy (35%) cream²

Directions

1. Squeeze as much liquid as possible out of the greens and set both the greens and the liquid aside.
2. Heat the oil over medium-low heat.
3. Add the onion, garlic, and pine nuts, cover, and cook until caramel-brown (~20 minutes).
4. Add the greens, chilies, salt, and garam masala.
5. Stir-fry for ~5 minutes.
6. Pour in the reserved liquid and bring to a boil.
7. Reduce heat, then cover and simmer, stirring occasionally, for ~10 minutes.
8. Stir in the cream and cook, uncovered, stirring occasionally, until warmed through (3-5 minutes).

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¹ Or 3 parts sweet paprika to 1 part ground cayenne. ^Back
2 You can swap out the heavy cream for half-and-half (10% MF) if you want a lower calorie alternative. ^Back