Sunday, 28 October 2012

Indian Spiced Spinach with Yogurt

Yogurt goes wonderfully with Indian spices as it adds a cooling, tangy element to the warm (sometimes hot!) flavours of the cuisines. It also happens to be great for you, and this simple dish is both easy to make and delicious to eat. What could be better than that?

Indian Spiced Spinach with Yogurt
adapted from Madhur Jaffrey's World Vegetarian
for I♥CookingClubs Everything's Better with Yogurt

2 Tbsp vegetable oil or ghee
4 whole cardamom pods
1 3-4 inch cinnamon stick
4 whole cloves
1 onion, halved and thinly sliced into half moons
1 tsp finely grated fresh (frozen) ginger
2 cloves garlic, minced or pressed
1 10oz brick frozen chopped spinach, thawed and squeezed out
kosher salt to taste
black pepper to taste
¼ tsp cayenne pepper
2 cups plain yogurt

In a deep pan, heat up the oil on med-high and add the cardamom, cinnamon stick and cloves. Stir in the hot oil until fragrant, about 2-3 minutes.Add in onion and cook until translucent and beginning to colour.
Add in the garlic, ginger and spinach and season with salt and pepper and cayenne. Reduce to medium and continue to stir until well heated through.
Turn off heat and add yogurt. Stir thoroughly and adjust seasonings to taste.
Serve as a side dish for an Indian dinner, or as I did - on a bed of brown basmati and wild rice.
Garnish with fresh sprouts or cilantro.