Lunch: Spinach in Yogurt Sauce

Recipe by Maya Kaimal Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother's recipe, and it remains a feature of my core repertoire because it's so simple and unusual at the same time. This recipe is part of ou

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach in Yogurt Sauce

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

3 1/2 tablespoons vegetable oil, divided
1/2 small onion, chopped
1 pound spinach, coarse stems discarded and leaves finely chopped
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 tablespoons water
Salt
1 cup plain yogurt (not Greek-style)
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)

Instructions

Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes. Add spinach, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yogurt.
Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt. Serve warm.

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