Spinach Salad in Yogurt



  • 6 oz baby spinach washed and cleaned
  • 6 oz red onion
  • 2 cloves garlic
  • ½ teaspoon cumin seeds
  • 3 dried red chili each broken into 2 pieces
  • 1 strand curry leaves
  • 2 teaspoons oil
  • 1 cup yogurt
  • Salt and ground black pepper


  • Chop onion into thin slices
  • Add oil to a skillet and add onion and fry until transparent
  • Add garlic and fry until both onion and garlic are lightly browned
  • Add cumin seeds, dried red chili, curry leaves and fry on a low flame for about 1 minute
  • Add spinach to the skillet and mix with the onion and cook until lightly wilted
  • In a serving dish add yogurt.  Add the cooked spinach to the yogurt and mix well
  • Season with salt and black pepper (black pepper it optional)

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