Monday has always been a veg day in our house. Out of respect for my Mother-in-Law’s beliefs, ever since I married my husband Monday was dubbed “Veggie Monday”. It was really the only thing that wonderful woman ever asked of me!
At first it was a little hard for me to come up with vegetarian recipes that we both liked, and then the kids came along and it became even more difficult! I came across this dish about 6 years ago. I love yogurt, so I thought I’d give it a try. I have made it many times since then. It’s also gluten free on its own, so I didn’t need to substitute any of the main ingredients.
From what I know, this is a traditional Maharashtran dish. Per wikipedia, Maharashtra is a state in the western region of India. The curry is served over piping hot rice and mixed together in each plate individually. It is a simply delicious dish that also has some protein, thanks to the spinach!
Ingredients
6 oz spinach
1/2 tsp cumin seeds
1/2 cup plain yogurt
3/4 cup water
1/2 tsp mustard seeds
1 bay leaf
1 Tbs butter
vegetable oil
salt
cayenne pepper
Method
Heat a little oil in a medium pan. Add cumin seeds and spinach. Cook over low heat until spinach is cooked, about 4 to 5 min. Place spinach, yogurt, and water in a blender or food processor. I use the Nutribullet. Blend ingredients together until liquefied. Add salt and cayenne pepper to taste and place in a serving bowl.
Heat butter in a small pan. Once butter is melted add the mustard seeds and one bay leaf. The mustard seeds may pop when heated. Keep on low heat for just a minute, then turn heat off and let the butter just soak in the flavors.
Pour butter and mustard seeds on top of the spinach yogurt curry. The bay leaf is mainly for flavor, so it can be left in the pan. Serve with basmati rice, or your rice of choice.