Spinach in Yoghurt Sauce

Ingredients for Spinach in Yoghurt Sauce

• 3 1/2 tablespoons vegetable oil, divided

• 1/2 small onion, chopped

• 450g spinach, coarse stems discarded and leaves finely chopped

• 1 small fresh green chilli, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact

• 2 tablespoons water

• Salt

• 240ml plain yoghurt (not Greek-style)

• 1 teaspoon brown mustard seeds

• 1 teaspoon cumin seeds

• 1/8 teaspoons hot red pepper flakes

• 10 fresh curry leaves (optional)

Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes. Add spinach, chilli, 2 tablespoons water, and 3/4 teaspoons salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yoghurt.

Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.