Spinach Yoghurt Dip

spinachyogurtHow to prepare Spinach Yoghurt Dip ?






  • Spinach – half bunch/ about 1 handful
  • fresh green chillies – 1 (chopped finely)
  • grated ginger- 1/2 tsp
  • Curry leaves – around 5 to 6 leaves
  • ghee/ butter – 1 tsp
  • mustard seeds- 1 tsp
  • cumin seeds – 1 tsp
  • carom seeds/ ajawain seeds- 1 tsp
  • Asafoetida – a pinch
  • yogurt/ curd – 2 cups (beaten)
  • salt to taste
  • chat masala- 1 tsp (optional)
  • black salt- 1 tsp (optional)
  • sugar -1 tsp (optional)


  • Wash the spinach leaves for a couples times. Finely chop them and set aside.
  • In a small sauce pan, heat the butter/ ghee on medium heat. Add mustard seeds to the ghee once hot and fry until they pop/ splatter.
  • Add cumin seeds, carom seeds and asafoetida to the oil. Once fried add curry leaves, chopped chilly and grated ginger and cook for 2 minutes.
  • To the above tempering, add the chopped spinach leaves and let it cook for 2 minutes until soft.
  • Add salt, black salt/ chat masala and sugar to the yogurt and whisk well.
  • Now combine both the cooked spinach and yogurt. Mix well.
  • Serve it at room temperature or cold to Lord Krishna and enjoy His Prasadam.