Spinach in Yogurt Sauce

Spinach in Yogurt Sauce

Info

Rating
Calories
120.0
Protein
4.0
Sodium
468.0
Fat
10.0

Description

Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother's recipe, and it remains a feature of my core repertoire because it's so simple and unusual at the same time. This recipe is part of our menu for Sadhya, a South Indian feast.

Ingredients

3 1/2 tablespoons vegetable oil, divided
1/2 small onion, chopped
1 pound spinach, coarse stems discarded and leaves finely chopped
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 tablespoons water
Salt
1 cup plain yogurt (not Greek-style)
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)

Directions

  1. 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.
  2. 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.

Tags

    Side Vegetarian Yogurt Spice Curry Spinach Cumin Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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