Spinachborani Recipes
SPINACH BORANI
Yum! Serve this flavorful dip with toasted pita chips for a great low-fat appetizer or snack. Recipe courtesy of Chef Carrie Balkcom, Denver, CO.
Provided by A Messy Cook
Categories Lunch/Snacks
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Saute onion and garlic in butter until soft.
- Add mixed spices and stir in hot sauce.
- Blend yogurt into mixture.
- Add spinach and cover; cook over medium heat until spinach is just wilted.
- Remove from heat, mix well, and season to taste with salt and freshly ground pepper.
Nutrition Facts : Calories 403.6, Fat 20.4, SaturatedFat 11.8, Cholesterol 50.5, Sodium 564.7, Carbohydrate 41.3, Fiber 12.3, Sugar 16.8, Protein 23.5
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- Drain the yogurt to thicken it: Line a sieve or colander with cheesecloth or a cotton cloth. Moisten the cloth with water. Set the sieve or colander over a bowl and add the yogurt. Set aside, loosely covered, to drain for about 30 minutes.
- Meanwhile, trim the tough stems from the spinach. Wash the spinach thoroughly in several changes of water and drain well. Coarsely chop and set aside.
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- Transfer the spinach to a bowl, add 1⁄2 teaspoon salt, and mix well. Turn the thickened yogurt out into a bowl; you’ll have about 1 cup. Add the remaining 1⁄2 teaspoon salt and the water to loosen the yogurt slightly and stir. (Save the whey for another purpose or discard.) Add the yogurt to the spinach and stir gently to mix them a little, but not into a smooth blend, leaving the mixture with patches of white and dark green. Taste and adjust the seasoning if necessary. Strew on the fried onions, sprinkle with the saffron water and toasted walnuts if you wish, and serve.
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