Indian Style Spinach
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
mustard seeds, black
|
*
|
| 1 | x |
red chilis, dried
crushed |
* |
| 1 | x |
turmeric
|
*
|
| 1 | x |
mint leaves
|
*
|
| 1 | x |
yogurt
|
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
mustard seeds, black
|
*
|
| 1 | x |
red chilis, dried
crushed |
* |
| 1 | x |
turmeric
|
*
|
| 1 | x |
mint leaves
|
*
|
| 1 | x |
yogurt
|
*
|
| 1 | x |
lemon juice
|
*
|
Directions
Put about four tablespoons vegetable oil in pan.
Heat on medium Put in black mustard seeds and chillis and heat until mustard seeds begin to pop.
Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done.
Turn off heat, and add quite a bit of mint; stir it in well.
Add a cap of lemon juice, or fresh squeezed.
Add two large dollups of yogurt--about ⅓ as much in volume as the spinach before cooking.
Stir well and eat.
I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust.
