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Spinach with Yogurt

(Photo by stu_spivack/Flickr)

(Photo by stu_spivack/Flickr)


1 bunch spinach
2 teaspoons ghee or oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
pinch chilli powder (optional)
salt to taste
500 ml/1 pint/2 cups natural yoghurt


Wash spinach very well in several changes of water. Discard tough stems and steam leaves in a pan with very little water about 7 minutes or until spinach is tender. Drain spinach in colander and chop finely. Heat ghee or oil in a small pan, add mustard seeds and cover pan to prevent spattering. When mustard seeds have stopped popping add the cumin seeds and ground cumin. Stir for a few seconds. Remove from heat, stir in chilli powder and salt to taste, then stir the spices and spinach into the yogurt. Serve at room temperature as a side dish with rice and curry.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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