SPINACH IN SPICY YOGHURT (PALAK RAITA)

Steps:

• Clean and wash spinach.
• Discard the stems.
• Steam over low heat until tender.
• Drain well and chop finely.
• Heat oil in a small pan.
• Fry mustard seeds until they start spluttering.
• Then add cumin, fenugreek and corriander seeds.
• Stir well.
• Fry until fenugreek (methi) seeds turn golden brown.
• Remove from heat.
• Add red chilli powder and salt.
• Cool slightly.
• Stir in yoghurt.
• Mix well.
• Add spinach.
• Mix thoroughly.
• Chill.
• Sprinkle little corriander powder on top.
• Serve chilled.