Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4
© Kana Okada

How to Make It

Step 1    

Heat a large skillet. Add one-third of the baby spinach and cook over moderately high heat, stirring, until wilted. Transfer the spinach to a colander. Repeat with the remaining spinach in 2 batches. Press all of the excess water out of the spinach and coarsely chop it.

Step 2    

Heat the vegetable oil in the same skillet. Add the minced garlic and chiles and cook over moderate heat until fragrant, 2 minutes. Add the ground coriander and turmeric and cook, stirring, until fragrant, 1 minute. Add the chopped spinach and yogurt and cook over low heat, stirring, until the yogurt just begins to separate, 3 minutes. Season with salt and serve.

Make Ahead

The cooked spinach can be covered and refrigerated overnight. Reheat gently before serving.

Serve With

Steamed basmati rice.

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