Spinach with Yoghurt and Spices Recipe (Palak Raita)

Spinach with Yoghurt and Spices Recipe (Palak Raita)
Ingredients :
500 g 1 tablespoon 1 teaspoon 1 teaspoon 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1 cup	Spinach Ghee or oil Black mustard seeds Cumin seeds Ground cumin Fenugreek seeds Salt or to taste Yoghurt Pinch of chili powder, optional
Method : Wash spinach well and remove any tough stems. Pull the leaves into pieces and put into a saucepan with the moisture on the leaves or add 1 tablespoon water. Cover and steam over low heat until spinach is tender. Drain and chop finely. Heat ghee or oil in a small saucepan and fry the mustard seeds until they start to pop. Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown. Ensure the fenugreek seeds do not burn. Remove from heat, stir in chili powder and salt. Allow to cool. Mix in the yoghurt, then stir this mixture into the spinach. Served cold or at room temperature as an accompaniment to a meal.