This dish is best made just before serving.
Recipe unsuitable to freeze.
20 spinach leaves [silverbeet ]
30g ghee
2 teaspoons black mustart seeds
¼ teaspoons fenugreek seeds
1/2 teaspoons ground cumin
½ teaspoons ground nutmeg
¼ teaspoons chilli power
1 tablespoon brown sugar
500g carton plain yogurt
1: Remove and discard white stalks from spinach. Steam or microwave spinach until limp; drain, cool. Chop spinach finely.
2 : Melt ghee in medium saucepan, stir in seeds, cumin, nutmeg, chilli, powder and sugar, stir over medium heat for about 2 minutes or until mustard seeds begin to pop.
3: Stir in yogurt and spinach, stir over low head for about 1 minute or until heated through, do not allow mixture to boil.
Serves 4
