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Sautéed Spinach and Yogurt

The following recipe is from the July 29 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

One of my favorite parts of an Indian meal is raita, the cooling yogurt-based condiment, usually enhanced by cucumbers and sometimes mint. When preparing an Indian meal, I try to make the raita before I start cooking the main curries. My recipe is pretty simple: plain whole milk yogurt, grated cucumber, chopped mint, a bit of ground cumin and cayenne, and some salt and pepper. I like to give it at least an hour or two sit in the fridge and allow the flavors to meld. Fresh, creamy, crunchy, and a bit tart, it's the prefect counterbalance for pretty much any curry.

This recipe for sautéed spinach and yogurt from Raghavan Iyer's 660 Curries is spicier and more substantial than your run of the mill raita. The spinach is cooked in a chile-infused oil, giving it a hint of smoke and spice. It has a bit more depth and body than a traditional raita and makes a wonderful and quick addition to any Indian meal.

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