Dana Treat – Treat Yourself

Back with a Winner

Posted November 13, 2013


Cheera Thayir Curry

Adapted from The New Tastes of India
Serves 4

Vegetable, canola, or coconut oil
2 tsp. mustard seeds
3 cloves garlic, minced
3 dried red chilies
10 curry leaves
Pinch of fenugreek (optional)
1 large onion, finely chopped
2 large tomatoes, seeded, finely chopped
3 jalapeno peppers, seeds and membranes removed for less heat, chopped
2 tbsp. peeled fresh ginger, minced or grated
1 tsp. tumeric
5 ounces baby spinach
1 cup plain yogurt (whole milk or 2%, do not use non-fat)
Kosher or sea salt

Place a large saucepan over medium heat and have a lid ready.  Pour in just enough oil to coat the bottom of the pan and then add the mustard seeds.  After a couple of moments they will start to pop.  Immediately add the garlic, dried red chilies, curry leaves, and fenugreek.  If the popping gets out of hand, just cover the pot with the lid until it calms down.  Cook, stirring frequently, for 2 minutes, then add the onion, green chilies, ginger, and a large pinch of salt.

Cook until the onion is starting to turn brown, about 8 minutes.  Add the tomatoes, tumeric, and another pinch of salt.  Mix thoroughly, then add the spinach and cook for 5 minutes, stirring occasionally.

Remove the pan from the heat.  Gradually add the yogurt, stirring slowly and continuously.  Return the pan to low heat and for another couple of minutes just to bring all the flavors together.  Serve warm.


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