Spinach In Spicy Yoghurt (Palak Raita) - cooking recipe

Ingredients

225 g spinach
1000 g plain yogurt, lightly beaten
1 teaspoon black mustard seeds
1 teaspoon cumin seed
1 teaspoon coriander seed, ground
1/2 teaspoon fenugreek seeds
1/2 teaspoon red chili powder
1 teaspoon salt
2 tablespoons oil

Preparation

Clean and wash spinach.
Discard the stems.
Steam over low heat until tender.
Drain well and chop finely.
Heat oil in a small pan.
Fry mustard seeds until they start spluttering.
Then add cumin, fenugreek and corriander seeds.
Stir well.
Fry until fenugreek (methi) seeds turn golden brown.
Remove from heat.
Add red chilli powder and salt.
Cool slightly.
Stir in yoghurt.
Mix well.
Add spinach.
Mix thoroughly.
Chill.
Sprinkle little corriander powder on top.
Serve chilled.