Name: Creamy Spinach and Fenugreek Leaves with Pine Nuts (Chilgozae Waale Palak Aur Methi Saag)
Yield: Serves 6
Cuisine: India
Ingredients: 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; ¼ cup raw pine nuts; 1 small red onion, cut in half lengthwise and thinly sliced; 4 medium-size cloves garlic, cut into thin slivers; ½ teaspoon Kashmiri garam masala; 1 teaspoon coarse kosher or sea salt; ½ cup heavy (whipping) cream; 1 pound fresh fenugreek leaves, rinsed, blanched in hot water until wilted, and chopped; or 1 pound frozen chopped fenugreek leaves, thawed (no need to drain); 1 pound fresh spinach leaves, rinsed, blanched in hot water until wilted, and chopped; or 1 pound frozen chopped spinach leaves, thawed (no need to drain); 2 tablespoons mustard oil or canola oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Pine-nut-studded greens sounds too good to be true, but it is both delicious and real. Fenugreek leaves play a significant role here in providing great flavor, with a slight bitterness, and a perfumed aroma. In this particular recipe, dried fenugreek leaves are not comparable to fresh or frozen ones—that’s why I did not recommend that as an alternative. If you wish, you can use mustard, collard, or kale greens as a passable alternative to the fenugreek.