This dish is best made just before serving. Recipe unsuitable to freeze.
Ingredients:
20 spinach leaves (silverbeet)
30g ghee
2 teaspoons black mustard seed
¼ teaspoon fenugreek seeds
½ teaspoon ground cumin
½ teaspoon ground nutmeg
¼ teaspoon chili powder
1 tablespoon brown sugar
500g carton plain yogurt
Procedure:
- Chop spinach finely.
- Melt ghee in medium saucepan, stir in seeds, cumin, nutmeg, chili powder and sugar, stir over medium heat for about 2 minutes or until mustard seeds begin to pop.
- Serves 4.
