Fenugreek Vindaloo

It's India meets Greece tonight chez Dimitra, inspired by a new Ganesh companion. The menu was greens that Indians call "methi" and others call fenugreek.
Instead of following the excruciating ingredient list in The India Cookbook by Pushpesh Pant, I simplified with shallot, olive oil and a tablespoon of Penzey's Vindaloo seasoning: coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeño, turmeric, "Tellicherry" black pepper and clove.
It worked. This Fenugreek didn't have much flavor. Served with a nice Chapoutier Rosé. Delish and lots of iron.
Hard to resist fresh-looking greens with Greek in the name when at Patel Brothers in Queens, the emporium for must haves: divine paratha dough, spicy mung bean snacks and Darjeeling tea. And the prices are often half those of Kalustyan's in Manhattan.
Dinner reading: the Greek Star newspaper, under new ownership, and materials on the new National Hellenic Museum. Each is based in Chicago with great national potential.