Chilli Garlic Greens
A quick, vibrant stir-fry of fresh green leafy vegetables tossed with a punch of garlic and the subtle heat of green chillies. This simple Indian sabzi is a perfect way to add more greens to your meal, ready in under 15 minutes and packed with flavor.
For 4 servings
- prep
Wash and chop the greens.
Thoroughly wash the spinach and fenugreek leaves. Roughly chop the spinach. Pluck the fenugreek leaves from the stems. Drain well so there is minimal water clinging to the leaves.
- saute · ~3 min
Sauté the garlic and aromatics.
1.Heat oil in a large pan or kadhai over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add chopped garlic and slit green chillies; sauté until garlic turns light golden (1-2 min).TIPUse medium-low heat to avoid burning the garlic, which will turn bitter. - saute · ~5 min
Wilt the greens.
1.Add the fenugreek leaves first and stir for 1 minute until they begin to wilt.2.Add the spinach in batches if necessary, stirring continuously.3.Cook on medium-high heat for 3-4 minutes until the greens have fully wilted and the water released has evaporated.TIPDo not cover the pan; cooking open allows the moisture to evaporate quickly, preserving the bright green color. - mix · ~1 min
Season and finish.
1.Sprinkle in the salt and stir well to combine.2.Turn off the heat and squeeze fresh lemon juice over the greens.3.Toss once more and transfer to a serving bowl. - serve
Serve immediately.
Serve the chilli garlic greens warm as a side dish with roti, dal, and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the greens are thoroughly drained after washing to prevent a watery stir-fry.
- 2Cook on medium-high heat with the pan uncovered to let moisture evaporate quickly and keep greens bright.
- 3Add fenugreek leaves first as they take slightly longer to wilt than spinach.
- 4Slit the green chilies lengthwise to infuse heat without making the dish too spicy to eat.
- 5Squeeze lemon juice only after turning off the heat to retain its fresh, tangy flavor.
- 6This dish is best served immediately; leftovers will lose texture and color.
Adapt it for your goals.
Low-oil
Reduce oil to 1 teaspoon and use a non-stick pan; add a splash of water when wilting the greens to compensate for less fat.
high proteinHigh-protein
Add 100g of crumbled paneer or cooked chickpeas along with the spinach for a more substantial, protein-rich meal.
veganVegan
The recipe is already vegan as written — no changes needed. Confirm the lemon juice is fresh-squeezed for best results.
Why this is on our healthy list.
Rich in Iron
Both spinach and fenugreek leaves are excellent plant-based sources of iron, which supports healthy blood and energy levels.
Packed with Antioxidants
The combination of leafy greens and garlic provides a range of antioxidants that help protect cells from oxidative stress.
Low in Calories
This stir-fry uses minimal oil and is mostly greens, making it a nutrient-dense, low-calorie side dish.
Frequently asked questions
Yes, you can use 450g of just one green. Fenugreek has a distinct bitter note, so adjust salt and lemon to balance.
