Spinach curry
16 Apr 2016
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This spinach curry (Chilgoza Methi Palak) is a popular dish in Rajasthan. It's fits perfectly into an Indian menu or serve it on the side with grilled lamb, chicken or fish.
Ingredients
- 100g pine nuts
- 2 Tbsp ghee or melted butter
- 1½ tsp chilli flakes
- ½ tsp cumin seeds
- 2 Tbsp fenugreek seeds
- 5 garlic cloves (finely sliced)
- 900g spinach
- 1tsp coriander seeds
Instructions
- 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.
- 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.
- 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.
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Categories
- Meal Type: - Dinner - Lunch - Quick & Easy - Side - Stir Fry - Supper
- Cuisines: - Indian
- Occasions: - Dinner Party - Sports Food
- Ingredients: - Greens & Salads - Nuts & Seeds
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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