Spinach Simmered in Yogurt or Spinach Raita
Serves 4 however I can eat almost all of it at one sitting
I loved traveling through India. It’s such an awesome country in every way and I do love their cuisine. It is, I find, a very healthy one. So, here is one of my favorite dishes. It’s so easy to make and delicious to eat. In fact, you can eat a lot and lot of it and not be worried about gaining any weight. It’s nutritious and perfect for after the holiday extravaganzas. I hope you’ll enjoy it as I do.
- 1 lb. spinach well rinsed (6 C. of raw spinach = 1 lb.) and coarsely chopped
- 2 Tblsp. vegetable oil or olive oil
- 3 minced garlic cloves
- 2 small dried red chilies(if I don’t have that, I use chili flakes)
- 1 Tsp. ground coriander
- 1 Tsp. turmeric
- 1 C. plain whole milk yogurt (but I have used non-fat) whisked till smooth
- Salt to taste
- Heat a large skillet over medium high heat and add the spinach. Cook over moderate high heat, stirring, until wilted.
- Place the spinach in a colander and press the liquid out of it.
- In the same skillet, heat the oil of your choice and add the garlic and chilies. Cook over moderate heat about 2 minutes. Add the coriander and turmeric. Cook stirring until it hits your nose—about 1- 2 minutes.
- Add the spinach and yogurt. Cook over low heat, stirring until the yogurt just begins to separate-about 3 minutes.
- Season with salt and serve. You can serve this over rice or with Nan of course.
- I have made this with a variety of other greens—so don’t be shy about substituting. Other greens usually take longer to cook though—so make sure to taste. As well, you can add or substitute various ingredients such as adding grated fresh ginger or some green chopped chilies.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.