Spinach and Yogurt Indian Style
1 pound baby spinach, rinsed (or 1 package frozen)
2 tablespoons vegetable oil
3 garlic cloves, minced
2 small dried red chiles
1 teaspoon ground coriander
1 teaspoon turmeric
1 cup plain whole-milk yogurt
Salt
Heat a large skillet. Add one-third of the baby spinach and cook over moderately high heat, stirring, until wilted. Transfer the spinach to a colander. Repeat with the remaining spinach in 2 batches. Press all of the excess water out of the spinach and coarsely chop it. If using frozen skip this. Just thaw and squeeze to remove excess water.
Heat the vegetable oil in a skillet. Add the minced garlic and chiles and cook over moderate heat until fragrant, 2 minutes. Add the ground coriander and turmeric and cook, stirring, until fragrant, 1 minute. Add the spinach and yogurt and cook over low heat, stirring, until the yogurt just begins to separate, 3 minutes. Season with salt and serve.
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