Spinach in Yogurt Sauce
A creamy Indian-style spinach dish made with fresh spinach leaves cooked in a seasoned yogurt sauce, tempered with aromatic spices like mustard seeds, cumin, and curry leaves.
Ingredients
- •3½ tablespoons vegetable oil
- •½ small onion
- •1 pound spinach
- •1 small green chile
- •2 tablespoons water
- •¾ teaspoon salt
- •1 cup plain yogurt
- •1 teaspoon brown mustard seeds
- •1 teaspoon cumin seeds
- •⅛ teaspoon hot red pepper flakes
- •10 leaves fresh curry leaves
Cooking Instructions
- 1.
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, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yogurt.
12 min
- 2.
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.
5 min
