Creamy Greens with Turmeric & Fenugreek

*Street cart with methi between the red carrots and orange tomatoes*

In Rishikesh, in early spring, the street vendors’ carts overflow with piles of fresh fenugreek, or methi as it is called there. Methi is a small green leaf reminiscent of green clover. I love cooked methi, one the main ingredients in Saag in the spring when it is fresh.

The cows love it, too, and the vendors are all too happy when we come out and purchase methi for them. It’s one of those rituals you look forward to year after year.

*After we bought out all the methi there were still hungry cows, so cabbage for this one*

*Jamie, who fed all the animals wherever she went*

This recipe for Creamy Greens, shared with me by Rumin Jehangir, the creative brilliance behind Chit.Chaat.Chai, brings a good spring Saag westward, compensating for the fact that it is hard, if not impossible to source fenugreek leaves here. Rumin finds fenugreek seeds are a good substitute for the aroma, flavor and spring wellness benefits.

“Taste-wise, fenugreek seeds are bitter and pungent, and rich in the air, fire, and earth elements,” Rumin writes. “When cooking with these little golden, nugget-shaped seeds, it is important to keep in mind that they are sensitive to the heat. Unlike cumin seeds, which can handle a longer tempering time before they start to burn, fenugreek seeds toast up pretty quickly.”

It’s a great spring dish for all doshas, especially kapha. Fiery greens and spices help shed the sticky, heavy, wet and cold qualities associated with spring and its kapha dosha.

Creamy Greens with Turmeric & Fenugreek
Serves 6
Time: 30–40 minutes

Ingredients
1 small bunch mustard greens including stems, chopped
1 bunch red chard including stems, chopped
1 pound baby spinach
2 ½ tablespoons coconut oil or sunflower oil
2 teaspoons cumin seeds
¾ teaspoon fenugreek seeds
1 ½ teaspoon coriander powder
1 tablespoon grated ginger or ginger paste
½ serrano chili, optional
1 teaspoon turmeric
½ teaspoon mineral salt
⅛ cup water
½ cup whole milk yogurt
1 teaspoon besan or chickpea flour
Pinch of garam masala, optional

Instructions
Place a wide bottom pot or sauté pan over medium heat and add the oil. When the oil is warm, add the cumin seeds, stirring to coat them with oil.

When they begin to toast, add the fenugreek seeds, coriander powder, ginger, and green chili, and stir gently to make sure they don’t burn. This step takes about 3–4 minutes.

Once the spices are slightly toasted, add the turmeric, stir once, and then add the water. This will gently deglaze the pot and create steam to help wilt the greens.

Add the chopped greens and stems in batches, covering with a lid between each addition, and then stir before adding the next batch. Continue until all the greens are in the pot.

Cook covered for about 10 minutes, or until the greens and stems are tender and the color has transformed from a bright green to a bit of a duller green. Stir occasionally to make sure the greens aren’t sticking, and lower the heat to medium-low if needed.

In the meantime, mix the flour, salt, and yogurt together until there are no lumps. When the greens and stems are tender, add the yogurt mixture to the pot. Stir continuously until the mixture comes to a light simmer.

Cover and continue to cook for another 10–15 minutes to meld all the flavors together, stirring occasionally. If the greens are sticking to the bottom of the pot, add a bit more water and lower the heat.

When the dish is done cooking, turn off the heat, uncover, and sprinkle a pinch of garam masala over the greens. Cover for about 1 minute to release the aromatic oil from the garam masala, and then serve.

Notes
*This recipe can be adapted to any mixture of greens or made with fresh spinach only.
*The water content can be increased to make it more like a stew.
*If you are experiencing pitta imbalances, omit the mustard greens.
*If using fresh fenugreek, ¼–½ cup chopped leaves is a good quantity to begin with and add them to the pot along with the greens.
*If this is your first time eating mustard greens, you may want to reduce the quantity to ½ a bunch and increase the spinach.

Ways to Enjoy
*Over a slice of sprouted toast with an egg on top—a delicious savory breakfast or brunch.
*In a whole grain wrap with a toasted sesame cabbage slaw and mango chutney.
*As a vegetarian taco with a raita or yogurt based sauce.
*Over a bed of whole grains with a dollop of ghee and a cup of mung dal on the side.
*As a bowl with sweet potatoes or yams, turmeric and red lentil rice, raita, and mango chutney.

Recipe and photo of the Creamy Greens by Rumin Jehangir, written originally for Banyan Botanicals. All the other photos are mine, plus a few more below of street life along the Ganges.