Indian Style Spinach

This Indian-style spinach starts the way so many great South Asian dishes do: hot oil, black mustard seeds crackling and popping, and dried red chilies releasing their heat into the pan. That sizzling tadka (tempering) is the flavor foundation for the whole dish, and it takes less than a minute.

The turmeric goes on before the spinach cooks down, dusting it with earthy warmth and that signature golden color. Once wilted, everything comes off heat for the cool finish: generous handfuls of fresh mint, a squeeze of lemon, and thick yogurt stirred through. That contrast between warm spiced greens and cool, tangy yogurt is what makes this so good.

Chef Tips

• Wait for the mustard seeds to pop before adding anything else. If they don’t pop, your oil isn’t hot enough and you’ll miss that nutty, toasted flavor.
• Add only a tiny splash of water with the spinach. Too much and you’re boiling it instead of wilting it, which washes out flavor.
• Stir the yogurt in off heat. Adding yogurt to a hot pan will cause it to curdle and turn grainy.
• Use full-fat yogurt for the creamiest result. Low-fat separates more easily when mixed with warm food.

Variations

• Add cumin seeds alongside the mustard seeds for a deeper, warmer spice base.
• Stir in crumbled paneer to turn this side into a palak paneer variation.
• Swap spinach for mustard greens or a mix of hearty greens for a sarson ka saag style dish.