Serves: 4
Total Calories: 122

1/4 teaspoon whole cumin seeds + 1 teaspoon dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
3 cups nonfat plain yogurt whisked until smooth
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black salt (optional)
1 teaspoon olive oil
1/4 teaspoon black mustard seeds
pinch (scant) ground asafoetida
1 small onion, finely chopped
1 teaspoon peeled minced fresh ginger
1 (10-ounce) box thawed frozen spinach (reserve all juices)

1. Prepare the roasted cumin seeds. Then place the yogurt in a serving bowl. Mix in the salt and black salt.

2. Heat the oil in a small saucepan over medium-high heat. Add the mustard seeds and 1/4 teaspoon whole cumin seeds they should sizzle upon contact with the hot oil. Quickly stir in the asafoetida, then the onion and ginger, and cook, stirring, until golden, about 3 minutes.

3. Add the spinach plus all the juices and cook until most of the juices evaporate, about 4 minutes. Let cool, then stir well into the yogurt. Mix half the roasted cumin into the yogurt, sprinkle the remaining on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 122
Calories from Fat: 10

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