- 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.
- 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.
- Remove from heat, stir in chilli powder, if used, and salt and allow to cool. Mix in the yogurt, then stir this mixture into the spinach. Serve cold or at room temperature as a side dish with rice and curry, or with one of the Indian breads.
Palak Pachchadi
#myrecipe
By Mohit Khanna
Apr, 29th
596
Servings
1 person
Cook Time
15 minutes
Ingredients
6
- 8
Ingredients
- Spinach 1 bunch
- Mustard seeds 1 tsp
- Cumin seed 1 tsp
- Ground cumin 1 tsp
- Fenugreek 1/2 tsp
- Chili Powder 1/8 tsp
- Salt
- Yogurt 2 cups
