Saag Aloo

Ingredients

• 2 pounds large-leaf spinach
• ¼ cup olive oil
• 1 cup finely chopped onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 3 to 4 Thai bird chilis, each about 1 1/2 inches long, seeded and finely chopped
• 1 pound baby spinach
• 1 teaspoon turmeric powder
• Salt to taste
• ¼ cup dried fenugreek leaves
• 1 tablespoon butter
• ¼ teaspoon freshly grated nutmeg
• ½ cup heavy cream, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    386 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 11 grams dietary fiber; 4 grams sugars; 13 grams protein; 48 milligrams cholesterol; 291 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Prepare a large bowl of ice water, and set aside. Place a large pot of water over high heat, and bring to a boil. Add large-leaf spinach, and blanch until bright green and tender, 1 to 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again. Squeeze out excess moisture, chop finely, and set aside.
2. In a large sauté pan over medium heat, heat olive oil until shimmering. Add onion, and cook until soft and golden, 7 to 8 minutes. Add garlic, ginger, and chilies and sauté until the garlic and ginger are light brown, 2 to 3 minutes. Add the baby spinach and cook 1 minute. Add turmeric, and sauté 2 to 3 minutes.
3. Add the blanched, chopped spinach. Season with salt to taste. Cook 5 to 10 minutes, stirring often. Add fenugreek leaves, butter, nutmeg, and, if desired, heavy cream. Simmer 5 minutes more, stirring occasionally. If necessary, lower heat to medium-low. Serve hot topped with, if desired, fried potato dumplings.

35 minutes