Spinach Chutney (Sag Pachadi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound fresh spinach (or frozen) 1 tablespoon cumin seeds 2 tablespoons mustard or peanut oil
1 tablespoon mustard seeds 1-1/4 cups plain yogurt, strained Akhni Stock or milk, if necessary



1 Thoroughly wash the fresh spinach, then coarsely chop it. Boil for 3 minutes and strain. (If using spinach, thaw and chop it; do not boil.)
2 Heat a dry pan on the stove and roast the cumin seeds.
3 Heat the oil and fry the mustard seeds until they pop. Add the spinach away from the heat, then the yogurt. Heat gently (if you wish to serve the dish hot) and stir frequently to prevent curdling.
4 Add the roasted cumin. If you want a runnier dish, simply add stock or milk to the desired consistency.

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