Very simple to make and works very well with anything. You can have it as meal by itself.
Traditionally, my Mom has served it with Biryani whenever there are guests over. I don’t think I can make biryani just yet so I’ll try it out with some plain rice.
1. One small bunch Palak/spinach
2. 2 cups plain thick yogurt
3. 1 tsp rai/ mustard seeds
4. 1/2 -1 tsp chilli powder
5. 1 tsp ghee / oil
6. 3-5 tbsp curry leaves
7. Pinch of salt
8. 1/3 tsp sugar
9. Pinch of haldi / turmeric powder
1. Wash the spinach several times and drain it.
2. Chop off the stems
3. Put the leaves into a pot of boiling water and let it boil for a minute
4. Remove it and drain. Ensure that it is completely dry.
5. Let it cool and then chop it roughly.
6. Heat a wok on medium and put the chopped spinach in it
7. Let the water evaporate completely.
8. Add just a tiny bit of oil and stir the spinach for a minute
9. Switch off gas and let it cool
10. Now whisk the yogurt into a smooth thick consistency
11. Add a pinch of haldi (turmeric) salt and sugar. Whisk again till blended.
12. Put the yogurt in the fridge to become nice and cold
13. Heat the wok again and add the ghee.
14. Add the rai seeds (mustard seeds) and let it splutter for a minute. Then add the curry leaves and the whole dry red chilli’s and stir for 2 min.
15. Now switch off the gas and then push the curry leaves to the side of the wok and add the chilli powder in the oil which is still there.
16. Stir for 10 seconds
17. Take out the yogurt and spinach from the fridge and mix it well together
18. Put the fried curry leaves , rai (mustard seeds) and chilli’s on the top. Do not mix it. It should remain on the top.