A firm family favourite – it is more of a creamy curried spinach soup than curry itself. Some cornbread to dunk in the soup makes it perfect!
1kg tub of yogurt – natural yogurt that has gone a little sour if possible
3-4 tbsp gram flour or chickpea flour, sieve then whisk in to yogurt (no lumps)
1 litre water (or more if you want thinner)
250gm baby spinach (or spring greens) chopped into fine shreds
6-8 green chillies finely chopped (adds heat, according to taste)
2 inch piece ginger, freshly grated
3-4 cloves garlic, greshly minced (optional)
1/2 tsp garam masala
2 tbsp coriander powder
1 tsp jeera powder
1 tbsp white pepper powder
3 tbsp crushed kasoori methi (dried fenugreek leaves)
1 tsp cumin seeds
Salt to taste
Garnish with freshly chopped coriander on top of a knob of butter (we didn’t have fresh coriander, thanks to the Quarantine!)
In a stockpot, whisk the chickpea flour into the yogurt really well, making sure there are no lumps whatsoever. Add the water and bring to a boil on high heat. Don’t walk away, just keep stirring every now and then till it starts to boil.
Reduce the heat to medium, and stir in the spinach followed by the ginger and garlic mince. I like to add the green chillies in at this point too. Cover the pot and cook on low/medium for 1.5 (one and a half) hours, stirring every 10-15 mins. Add more water if you prefer it thinner or you feel it is too thick for you. I like mine creamy and thick. You can also cook this in the slow cooker – 4 hours on medium heat should work well.
About an hour into the cooking, sprinkle the spices in and I prefer adding salt at this stage, as its all been reduced and is almost ready. My mum adds a huge knob of butter at this point, and that’s totally optional. I prefer adding a knob of butter at time of serving, as is customary.