Spinach and yogurt salad

From Classic Indian Cooking – for 4-6 persons

  • 250ml cooked spinach
  • 375gms natural yoghurt
  • 125gms sour cream
  • 1tsp ground roasted cumin seeds
  • 1tsp group roasted coriander seeds
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon salt
  • paprika (optional)
  • Wilt or defrost spinach and coarsely chop.

    Mix all the other ingredients except salt and spinach – can be left in the fridge for a while.

    Before serving, stir together yogurt mix, spinach and salt and sprinkle with a little extra cumin or paprika if wanted.

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