Curried Yogurt Spinach

1-1/2 cups plain yogurt
3/4 cup water
1/4 cup chickpea flour
1 tablespoon ground coriander seed
1/2 teaspoon turmeric
2 tablespoons vegetable oil
3 green chilies
1/4 small onion, minced
2 teaspoons ginger puree
2 cloves garlic, minced
1/2 teaspoon fenugreek, crushed
3 cups spinach, chopped
1 red chili, chopped
1/4 teaspoon paprika
salt and pepper

1. Combine yogurt, water, chickpea flour, coriander seed and turmeric and set aside.
2. Heat a large skillet over medium-high heat and add the vegetable oil and green chilies. Fry until chilies begin to blister, rotating to blister all of the skin.
3. Remove the chilies from the oil and discard. Reduce the heat to medium and stir in the onion, ginger and garlic, sautéing until tender.
4. Gradually incorporate the yogurt sauce, stirring constantly, and bring to a boil. Continue stirring to prevent curdling.
5. Reduce heat to a gentle simmer and cook until smooth and oil begins to separate.
6. Stir in the fenugreek, spinach, red chili and paprika and cook until spinach is wilted. Serve immediately over rice or with Chappati.

Makes 4 servings