Instructions

1. Heat a large frying pan over a medium heat, then lightly toast the coriander seeds until fragrant. Put these in a mortar and finely grind.
2. Add the ghee to the pan. Toast the pine nuts, stirring, until golden, then add the chilli flakes, cumin seeds, fenugreek seeds & garlic, and cook for a couple of minutes until the garlic is golden.
3. Add half the spinach, the coriander and a pinch of salt. Stir-fry for a minute or so, until the spinach begins to wilt, then add the second half. Cook until the spinach wilted then serve.