12 December 2012,23:14 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • The Tarka: Heat the oil in a non-stick frying pan and sauté the onion for about 2-3 minutes or until golden.
  • Stir in the garlic and the coriander, cook for about half a minute.
  • Stir into the spinach puree together with enough water and the dill. Cook for 1 more minute.
  • Taste, adjust the seasoning, stir in the butter and lemon juice to taste. Heat through for 2-3 minutes and serve hot.


Spinach Puree - Cooked and ground to Puree

  • 550 grams fresh spinach, picked over, tough stalks removed and washed
  • 75 grams whole green mung beans, picked over and washed
  • 1-2 green chillies, left whole
  • 1 inch fresh ginger, chopped
  • 2-3 fat garlic cloves, roughly chopped
  • 225 ml cold water
  • Salt to taste


  • 50 ml low-fat yogurt, beaten
  • 1 bunch of fresh dill, finely chopped  
  • 2 teaspoon Cooking oil
  • 1 onion, chopped
  • 1-2 garlic cloves, finely chopped
  • 1 teaspoon coriander powder
  • 200 ml hot water
  • 1 teaspoon butter
  • Lemon juice to taste

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