Brussels Sprouts Saag with Macha Verde

Ingredients

• 1/4 cup neutral cooking oil (such as canola), divided
• 1 1/2 teaspoons ginger-garlic paste
• 3/4 teaspoon minced serrano chile
• 8 ounces fresh spinach (about 8 cups)
• 1/4 teaspoon dried fenugreek leaves (kasoori methi)
• 1/2 teaspoon kosher salt, plus more to taste
• 8 ounces fresh brussels sprouts, trimmed
• 1 tablespoon guajillo chile powder
• 1 tablespoon kosher salt
• 1/8 teaspoon dried fenugreek leaves (kasoori methi)
• 1/8 teaspoon dried Mexican oregano
• Neutral cooking oil (such as canola), for frying
• 1 tablespoon salsa macha verde (such as Macha by Chef Rishi), plus more as needed
• Queso de cincho
• 1 watermelon radish, thinly sliced, for garnish

Steps

1. Make the spinach puree: Heat 2 tablespoons oil in a large skillet over medium. Add ginger-garlic paste and chile; cook, stirring constantly, until fragrant,​ about 1 minute.
2. Add spinach to skillet; cook over medium-high, stirring often, until completely wilted, about 2 minutes. Remove from heat, and let cool slightly, about 1 minute.
3. Transfer cooled spinach mixture to a blender. Add fenugreek and salt, and process on high speed, slowly adding remaining 2 tablespoons oil, until very smooth, about 1 minute. Transfer to a bowl; cover and refrigerate until ready to use.
4. Make the brussels sprouts: Bring a large pot of water to a boil over high. Add brussels sprouts; cook until bright green, about 1 minute. Drain and transfer to a baking sheet lined with paper towels. Pat dry, and set aside until cool enough to handle, about 10 minutes. Cut brussels sprouts in half lengthwise; pat dry again to remove any excess moisture.
5. Stir together guajillo chile powder, salt, fenugreek, and Mexican oregano in a small bowl. Set spice mixture aside.
6. Pour oil into a large saucepan to a depth of 3/4 inch; heat over medium-high to 350°F. Working in 2 batches, fry brussels sprouts in hot oil, turning occasionally, until golden and crisp, 2 to 3 minutes. Transfer brussels sprouts to a bowl; toss immediately with 1 teaspoon spice mixture. (Reserve remaining spice mixture for another use.)
7. Spoon spinach puree on a plate. Top with fried brussels sprouts. Drizzle evenly with salsa macha verde. Using a Microplane grater, finely grate queso de cincho over brussels sprouts. Garnish with watermelon radish slices. Serve immediately.