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
- 2 tablespoons canola oil
- 1 teaspoon black or yellow mustard seeds
- 4 to 6 dried red Thai or cayenne chiles, to taste, stems removed
- 8 ounces fresh spinach leaves, well rinsed, patted dry, and finely chopped
- 1½ cups plain yogurt, whisked
- 1 teaspoon coarse kosher or sea salt
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