I first had this dish when it was prepared by my friend’s mom, a brilliant cook who is from Kabul, Afghanistan. I’ve tried it in several restaurants, and it was never quite the same as hers. This recipe comes close. The secret is really taking your time in wilting the onions and garlic. If you can’t find fenugreek leaves in your local supermarket, you can find them online. They really give this dish it’s unique, wonderful flavor.
2 bunches fresh baby spinach, washed thoroughly
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno, minced (remove seeds for less heat)
1 tablespoon dried fenugreek
3 tablespoons fresh cilantro, chopped
1 tablespoon minced fresh mint
1 tablespoon full fat coconut milk (optional)
½ teaspoon turmeric
salt and pepper, to taste
- In a non-stick pan, cook the onions, garlic, and jalapeno until tender.
- Add the fenugreek, cilantro, and turmeric.
- Add the spinach, cover the pot and cook until the spinach is tender.
- Remove the spinach, spices, and aromatics with a slotted spoon, leaving behind any excess liquid and spoon into a blender.
- Puree the spinach, spices, aromatics, and coconut milk (if using) until smooth.
- Plate, and sprinkle with fresh mint, salt and pepper to serve.