•Spinach 250 grams
•Green chilli,stemmed 1
•Low-fat yogurt 500 grams
•Black salt (kala namak) 1/2 teaspoon
•Cumin powder 1/2 teaspoon
Blanch half the spinach. Drain, squeezing out any remaining water, then purée together with the chilli. Shred the remaining spinach.
Whisk the yogurt and add the spinach purée, black salt and ground cumin. Mix well and chill in the fridge.
Heat a non-stick pan. Add the shredded spinach and cook over a high heat for 3–4 minutes, stirring all the time.
Continue to cook on a high heat until the spinach is almost dry.
Remove from the heat, cool and then chill in the fridge.
Combine the chilled yogurt and spinach just before serving.