This is the recipe for the Spinach and Yogurt Salad that I made to go with my curries.
Spinach with Yogurt Salad
Adapted from At Home with Madhur Jaffrey by Madhur Jaffrey
2 bunches of spinach
½ tsp whole brown mustard seeds
2 garlic cloves, diced
Salt
A pinch cayenne pepper or to taste
Extra virgin olive oil
Cut off the thick stems of the spinach and discard. Wash spinach thoroughly. Drain and remove any excess moisture.
Heat some olive oil in a frying pan over medium high heat.
Add mustard seeds and let them start to pop.
Add garlic and cook stirring for almost one minute just as it starts to brown.
Add spinach and mix it well to make sure all of it is coated with the olive oil and mixed with the garlic. Cook for a few minutes until spinach is wilted.
Mix in about ½ teaspoon of salt. Remove from heat and drain any excess moisture from the pan. Set aside.
In a bowl, whisk yogurt with a fork until it is creamy. Add about ¼ tsp of salt and the cayenne. Stir to mix.
Add spinach to yogurt and mix it with a fork.
