Yoghurt Sauce with Spinach

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Temper mustard seeds, urad dal, cumin seeds, 1/4 tsp of fenugreek seeds. 1 dry red chili. 1/4 cup of unsalted dry roasted peanuts. Add 1/2 tsp rasam powder, 1/4 tsp turmeric powder, 1/8 tsp hing powder. Stir till peanuts are golden and add 8 – 12 cherry tomatoes and stir till skins are just splitting. Add 1/2 lb of baby spinach or chopped spinach and toss with a pinch of salt until spinach is wilted and softens but is still firm but done. Remove from heat.

In a blender add 1.5 cups of greek yoghurt, 1 green chili, 6 curry leaves, a sprig of coriander, 4 cherry tomatoes, salt and pepper to taste, 1 tbs fresh lime juice and blend the mixture till it is frothy and smooth.

When the spinach has cooled for 5 minutes, fold in the yoghurt blend and serve as an accompaniment to your favorite rice or pulao dish or with chapattis and a dry vegetable. Make plenty as it goes fast.

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