Go Back

Spinach curry

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g pine nuts
  • 2 Tbsp ghee or melted butter
  • 1 ½ tsp chilli flakes
  • ½ tsp cumin seeds
  • 2 Tbsp fenugreek seeds
  • 5 garlic cloves finely sliced
  • 900 g spinach
  • 1 tsp coriander seeds

Method
 

  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.