Saag Aloo

• 2 pounds large-leaf spinach
• 1/4 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
• 1/4 cup dried fenugreek leaves
• 1 tablespoon butter
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup heavy cream, optional

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

spinach, olive oil, onion, garlic, fresh ginger, bird chilis, baby spinach, turmeric powder, salt, fenugreek leaves, butter, freshly grated nutmeg, heavy cream

Taken from cooking.nytimes.com/recipes/1015636 (may not work)