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Spinach in Yogurt Sauce

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Introduction

Spinach in Yogurt Sauce is a delightful fusion of creamy yogurt and hearty spinach, offering a nutritious twist to traditional cuisines. This dish captivates with its simple preparation and the bold flavors that intertwine effortlessly.

Tips for this Recipe

  • Use a high-quality yogurt for the best texture in your sauce.
  • Toast cumin seeds lightly before adding them to enhance their flavor profile.
  • Adjust spice levels according to personal preference, ensuring that green chiles are used judiciously if they’re milder versions like bell peppers can be substituted for heat.

Why you will love this recipe

This Spinach in Yogurt Sauce isn’t just a meal; it’s an experience. It brings together the freshness of spinach and the tangy zest of yogurt, promising not only a burst of flavors but also packed with health benefits. Plus, its simplicity allows you to experiment with different variations while still retaining that classic taste.

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 to taste
  • 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)

Adviced equipments

For this recipe, having the right equipment can make a significant difference in preparation. Consider these essentials:

  • Blender/Juicer – Ideal for achieving a smooth yogurt sauce.
  • Mixing Bowls – Large ones are perfect for combining ingredients before processing.
  • Cutting Board – Useful if you decide to add more veggies beyond the main spinach.
  • Measuring Cups/Spoons – Precision is key when measuring yogurt and other ingredients.
  • Food Processor – A good alternative for those who don’t have a high-powered blender.
  • Colander – To drain excess water from spinach.
  • Strainer/Sieve – Fine-tunes the yogurt sauce texture by removing any solids.
  • Pot with a Lid – Helps thicken and heat the yogurt sauce if needed.
  • Fry Pan/Skillet – Optional for those who enjoy adding fried components to their dish.
  • Can Opener – For opening pre-made yogurt cans.

History of the recipe

The origins of Spinach in Yogurt Sauce are rooted in South Asian cuisine, where spinach and yogurt have been staples for centuries. Over time, this dish has evolved through various cultures, adapting to local palates while maintaining its core ingredients. Its simplicity belies the rich history and cultural significance of combining these two nutritious elements into one cohesive meal.

fun facts about this recipe

Did you know that yogurt was first made around 5,000 years ago in Central Asia? The tradition of using spinach has been documented as early as the Middle Ages. When combined with modern culinary practices, Spinach in Yogurt Sauce exemplifies how ancient ingredients can be reinvented to cater to contemporary tastes while still paying homage to their traditional roots.

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Spinach in Yogurt Sauce

Spinach in Yogurt Sauce

amanda

Equipment

  • Blender/Juicer - A high-speed blender or juicer can help create the smooth yogurt sauce with finely chopped spinach.

  • Mixing Bowls - Large mixing bowl for combining ingredients before processing.

  • Cutting Board - To chop any additional fresh vegetables that might be included in variations of this recipe.

  • Measuring Cups/Spoons - For accurately measuring the yogurt and other liquid ingredients.

  • Food Processor - Can be used as an alternative to a blender for processing spinach into a smooth consistency.

  • Colander - To strain excess water from the chopped spinach before adding it to the sauce mixture.

  • Strainer/Sieve - For fine-tuning the texture of the yogurt sauce by removing any solids that may have passed through during blending or food processing.

  • Pot with a Lid - To heat and thicken the yogurt sauce if needed, simmering it over medium heat while stirring constantly to prevent burning.

  • Fry Pan/Skillet - Optional equipment for frying small pieces of garlic or onion to add as an optional ingredient in some variations of this recipe.

  • Can Opener - To open cans of yogurt, if using a pre-made version instead of homemade yogurt.

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)

Instructions

1

Instruction 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

Instruction 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.
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