Spinach in Yogurt Sauce

Ingredients

• 1 teaspoon brown mustard seeds 
• 1 teaspoon cumin seeds 
• 10  curry leaves fresh
• 1 small to 2 chilies slit fresh green such as serrano, thai, or jalapeño, slit lengthwise with stem end intact
• 0.5 small onion chopped
• 1 cup yogurt plain greek-style (not )
• 0.1 teaspoon pepper red hot
• 6 servings salt 
• 1 pound pkt spinach finely chopped
• 3.5 tablespoons vegetable oil divided
• 2 tablespoons water 

Equipment

• frying pan
• pot

Directions

1. Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes.
2. Add spinach, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes.
3. Remove from heat and stir in yogurt.
4. Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more.
5. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt.
6. Serve warm.
7. •Indian ingredients can be mail-ordered from Kalustyans.com.•Chile can be removed during cooking when the dish is spicy enough for your taste.•Spinach-yogurt mixture, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.