Spinach in Yogurt Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings (as part of a large meal)
- 2 tablespoons water
- salt
- 1 teaspoon cumin seeds
- 1/8 teaspoon hot red pepper flakes
- 1 teaspoon brown mustard seeds
- 1/2 small onion, chopped
- 3 1/2 tablespoons vegetable oil, divided
- Carbohydrate 6 g(2%)
- Cholesterol 5 mg(2%)
- Fat 10 g(15%)
- Fiber 2 g(8%)
- Protein 4 g(8%)
- Saturated Fat 1 g(7%)
- Sodium 320 mg(13%)
- Calories 120
Preparation 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. 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. Cooks' Notes:•Indian ingredients can be mail-ordered from Kalustyans.com. •Chile can be removed during cooking when the dish is spicy enough for your taste. •Spinach-yogurt mixture, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.
Preparation 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. 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. Cooks' Notes:•Indian ingredients can be mail-ordered from Kalustyans.com. •Chile can be removed during cooking when the dish is spicy enough for your taste. •Spinach-yogurt mixture, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.
