Ingredients
- 3 cups spinach finely chopped
- 2 cups yogurt
- 1 medium tomato finely chopped.
- ½ cup small onions or shallots finely chopped
- 3 small green chillies sliced
- 2 dried red chillies broken into small pieces
- 2 cm fresh root ginger finely chopped
- 4 garlic cloves finely chopped
- ½ teaspoon ground turmeric
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 2 tablespoon oil
- Water
- 2 sprigs curry leaves
- Salt to taste
Instructions
- Place yogurt and ½ cup water in a large bowl. Whisk gently with a fork until combined. Set aside.
- Heat oil in a pan over medium-high heat. Splutter mustard and fenugreek seeds. Add ginger, garlic, red chillies, and curry leaves, and sauté for a minute, stirring occasionally. Add onion and green chillies, and sauté for another 2 minutes, stirring occasionally, until the onions turns brown.
- Add tomatoes, and mix well. When the tomatoes start to break down, lower the heat, and add ground turmeric. Saute for a few seconds, stirring continuously. Add spinach and salt. Turn up the heat, and cook for 4-5 minutes, stirring occasionally.
- Remove pan from heat. Stir in yogurt. Place the pan over low heat. Warm the curry for about 4 minutes, stirring continuously.
- Serve warm with rice.
Notes
Spinach can be substituted with red palak.
Do not curdle yogurt.
Do not curdle yogurt.
Nutrition
Serving: 1g | Calories: 172kcal | Carbohydrates: 20g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 163mg | Fiber: 4g | Sugar: 11g