Ingredients:
1 large bunch spinach 2 teaspoons ghee or oil
1 teaspoon black mustard seeds
l teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon fenugreek seeds
1/8 teaspoon chilli powder (optional)
Salt and black pepper to taste
2 cups yogurt
Method:
1. Wash spinach thoroughly in several changes of water. Remove any tough
stems and put the leaves into a saucepan with very little water. Cover and steam
over low heat until spinach is tender. Drain and chop finely.
2. In a small pan heat ghee or oil and fry the mustard seeds until they start to
pop. Add cumin seeds, ground cumin and fenugreek seeds and continue to fry,
stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do
not allow to burn. Remove from heat, stir in chilli powder, if used, and salt and
allow to cool. Mix in the yogurt, then stir this mixture into the spinach. Serve cold
or at room temperature as a side dish with rice and curry, or with one of the
Indian breads.
1 large bunch spinach 2 teaspoons ghee or oil
1 teaspoon black mustard seeds
l teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon fenugreek seeds
1/8 teaspoon chilli powder (optional)
Salt and black pepper to taste
2 cups yogurt
Method:
1. Wash spinach thoroughly in several changes of water. Remove any tough
stems and put the leaves into a saucepan with very little water. Cover and steam
over low heat until spinach is tender. Drain and chop finely.
2. In a small pan heat ghee or oil and fry the mustard seeds until they start to
pop. Add cumin seeds, ground cumin and fenugreek seeds and continue to fry,
stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do
not allow to burn. Remove from heat, stir in chilli powder, if used, and salt and
allow to cool. Mix in the yogurt, then stir this mixture into the spinach. Serve cold
or at room temperature as a side dish with rice and curry, or with one of the
Indian breads.
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