1 cup packed spinach leaves (preferably baby spinach), large stems removed.
1/2 cup yoghurt
8 walnut halves
1/8 tsp roasted cumin powder (optional)
1/8 tsp black salt (optional)
Briefly cook the spinach by putting it into boiling water for a minute or two. Once the spinach is wilted but still bright green, put it into cold water so that it stops cooking and stays bright green. Drain the spinach and squeeze out the excess water. Let the spinach cool.
Toast the walnuts until they are golden brown. You can do this by putting them on a baking sheet in a 350-degree oven for 4 or 5 minutes, or you can toast them in a pan over medium heat, stirring constantly. In either case, watch carefully to make sure the nuts don't burn.
Using a blender or a mini-cuisinart, blend the spinach and yoghurt until the spinach is just tiny flecks. Add the walnuts and blend briefly until the nuts are mostly ground up. A few bigger pieces isn't a problem.
Stir in the salt and cumin powder, if you are using them.
- The recipe serves two to four as an accompaniment to a meal.
- You can also cook the spinach in the microwave. Put the washed leaves and a bit of water into a microwavable container and cook for a couple of minutes, until the spinach is wilted but still bright green.
Last update: March 15, 2009