Borani is a cold dish of vegetables. This is a recipe I found at The Spice Spoon. The dash of garlic in the dish enhances the taste. I had just this one bunch of Spinach. And I made a little. And I wanted more. This could serve as a dip, as a side dish, or even an accompaniment to an Indian bread. Try it.
(if you are wondering about the red streak of oil – I used chili infused olive oil
For serving 4 – double the quantity
Spinach – 1 bunch – (frozen spinach can also be used)
Garlic – 1 large clove – finely minced
Onion – ½ medium – finely chopped
Thick Yoghurt – 1 cup (you can vary the amount )
Dried Mint – Kasuri Methi – for garnish
Walnuts – I did not use this, but it would add a nice crunch – few
Ground Pepper – to taste
Salt to taste
Olive oil / Refined Oil– little
Essential that the yoghurt is fresh and thick, the garlic finely minced and the onion extra fine chopped.
Blanch the spinach.
Squeeze out all the water
And the chopped onion, continue to sauté
Add the blanched, chopped garlic, sauté a little while longer
Remove from heat and cool thoroughly
Whisk the yoghurt lightly. Add salt – mix well
Mix the spinach-garlic mixture
Add ground pepper
Garnish with the dried mint and chopped walnut
Drizzle a bit of olive oil on top ( optional)