Any soft green, such as chard leaves, may be substituted for the spinach here.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons olive or canola oil
1/4 teaspoon whole brown or yellow mustard seeds
1/2 clove garlic, sliced
5–6 ounces fresh spinach leaves, chopped
Salt
1 cup plain yogurt
1/8 teaspoon cayenne pepper, or to taste
Preparation
Step 1
Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, put in the garlic. Cook and stir for a few seconds. Add the spinach and stir for about 5 minutes or until the spinach is just cooked through. Add about 1/4 teaspoon salt and mix it in.
Step 2
Put the yogurt in a bowl. Whisk lightly with a fork until creamy. Add 1/4 teaspoon salt and the cayenne. Stir to mix.
Step 3
Just before eating, fold the entire contents of the frying pan into the yogurt.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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