Saag Aloo

Directions

1. 1
   Prepare a large bowl of ice water, and set aside.
2. 2
   Place a large pot of water over high heat, and bring to a boil.
3. 3
   Add large-leaf spinach, and blanch until bright green and tender, 1 to 2 minutes.
4. 4
   Drain, immediately plunge into ice water until cooled, and drain again.
5. 5
   Squeeze out excess moisture, chop finely, and set aside.
6. 6
   In a large saute pan over medium heat, heat olive oil until shimmering.
7. 7
   Add onion, and cook until soft and golden, 7 to 8 minutes.
8. 8
   Add garlic, ginger, and chilies and saute until the garlic and ginger are light brown, 2 to 3 minutes.
9. 9
   Add the baby spinach and cook 1 minute.
10. 10
    Add turmeric, and saute 2 to 3 minutes.
11. 11
    Add the blanched, chopped spinach.
12. 12
    Season with salt to taste.
13. 13
    Cook 5 to 10 minutes, stirring often.
14. 14
    Add fenugreek leaves, butter, nutmeg, and, if desired, heavy cream.
15. 15
    Simmer 5 minutes more, stirring occasionally.
16. 16
    If necessary, lower heat to medium-low.
17. 17
    Serve hot topped with, if desired, fried potato dumplings.