Serves: 4
Total Calories: 152
1. In a saucepan, cover and cook the spinach with the water until wilted, about 5 minutes. Transfer to a food processor and process until smooth. With the spinach still in the food processor, add the green chili peppers, yogurt, milk, and salt, and process again until blended and smooth. Transfer to a serving bowl.
2. Heat the oil in a small nonstick wok or saucepan over medium-high heat and cook the cumin and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the mint and fenugreek leaves and transfer the seasoned oil to the soup. Swirl lightly to mix, with parts of it visible as a garnish, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spinach Yogurt Soup recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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