| Serves: 4
Cooking time (approx.): minutes
Style: North Indian Vegetarian
2 cup(s) spinach leaves
3 cups yoghurt lightly beaten
2 small green chilli(es) chopped
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida
1 teaspoon(s) red chilli powder
1 tablespoon(s) ghee (clarified butter) / oil
salt to taste
- Wash the spinach leaves well. Cook with a little water for 5 minutes till the leaves are tender. Cool and puree in a blender along with the chopped green chilli(es). In a bowl, mix well the yoghurt, salt and the spinach puree.
- For the tempering, heat the ghee (clarified butter) / oil in a pan for 2 minute(s). Add the cumin seeds. Let them splutter. Now, add the asafoetida and red chilli powder. Fry on low heat for a few seconds.
- Add the tempering to the yoghurt and spinach mixture. Mix well. Keep refrigerated.
Serve cold with: Rice with Dried Mushrooms (Kanegach Pulav) |
