Sautéed Spinach and Yogurt from 660 Curries by Raghavan Iyer
The secret to achieving the smoky flavor in this raita lies in allowing the dried chiles to roast in the oil until they are blackened. The smoky heat leaves a l
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Ingredients
- 1 teaspoon coarse kosher or sea salt
- 2 tablespoons canola oil
- 1½ cups plain yogurt, whisked
- 4 to 6 dried red Thai or cayenne chiles, to taste, stems removed
- 1 teaspoon black or yellow mustard seeds
- 8 ounces fresh spinach leaves, well rinsed, patted dry, and finely chopped
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