Spinach Raita (Palak Pachchadi)

  • 1 large bunch spinach 
  • 2 teaspoons ghee or oil
  • 1 teaspoon black mustard seeds 
  • l teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fenugreek seeds 
  • 1/8 teaspoon chili powder (optional) 
  • Salt and black pepper to taste
  • 480 ml (2 cups) yogurt
  1. Wash spinach thoroughly in several changes of water. Remove any tough stems and put the leaves into a saucepan with very little water. Cover and steam over low heat until spinach is tender. Drain and chop finely.
  3. In a small pan heat ghee or oil and fry the mustard seeds until they start to pop. Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do not allow to burn. 
  4. Remove from heat, stir in chillie powder, if used, and salt and allow to cool. 
  5. Mix in the yogurt, then stir this mixture into the spinach.