Ingredients

The following ingredients have 4 Servings
  • 2 cups full fat yogurt
  • 3 tbsp besan / chickpea flour
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder / cayenne
  • 1 tsp oil
  • 1/4 tsp asafetida
  • 1 cup water
  • 2 cups chopped spinach
  • salt (to taste)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp red chilli powder / cayenne
  • 3 cloves garlic (sliced)

Instruction

  • Whisk together the yogurt, besan, turmeric powder and red chilli powder to a smooth batter. 
  • Heat the oil in a kadhai and add the asafetida to it. Over medium heat, pour in the yogurt batter and keep whisking. Whisking ensures that the sudden heat does not separate the yogurt.
  • Keep cooking it on medium low heat and whisking every minute or so, till small bubbles start forming on top. 
  • Add water to thin the curry out and keep cooking it, whisking every now and then, for about 30 mins.
  • Now add the chopped spinach and salt, mix well and cook for 5 mins or so, till the spinach wilts.