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Ingredients :
500 g spinach
1
tablespoon ghee
1
teaspoon cumin seeds
1
teaspoon ground cumin
1
teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1
cup yogurt
Salt to taste
Pinch of chili powder
Method :
Wash the spinach and remove any tough
stems. Pull the leaves into pieces and put into a
saucepan with the moisture on the leaves or add 1 tablespoon water. Cover and steam over low heat until
spinach is tender. Drain and chop finely. Heat ghee or oil in a small saucepan and
fry the mustard seeds until they start to pop. Add cumin seeds, ground cumin and
fenugreek seeds and continue to fry, stirring with a wooden spoon, until
the fenugreek seeds are golden brown. Ensure the fenugreek seeds do not burn. Remove from heat, stir in chili powder and
salt. Allow to cool. Mix in the yoghurt, then stir this mixture
into the spinach. Served cold or at room temperature as an
accompaniment to a meal.
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