Spinach and Anaheim pepper curry

Anaheim or New Mexico chiles fused with Indian cooking.

Although not essential, you can plan ahead for this by leaving half a 32oz tub of full fat plain yoghurt to reach its "best before date" (or even up to a week beyond) -- this lends a little extra sour quality to it. If you don't do this, add the juice of a lemon to the yoghurt as a souring agent.

Ingredients

• 4 tbsp ghee or vegetable oil
• 4 - 6 Anaheim or New Mexico chile peppers chopped into ~1.5" pieces with seeds left in
• a half full 32 oz tub of full fat plain yoghurt (i.e. 16oz of yoghurt)
• 1/4 tsp turmeric
• gram flour as needed
• salt to taste (1 tsp is usually about right)
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 4 - 6 springs cilantro, including stems, chopped
• large bunch spinach
• 2 jalapeno or serrano chilies, roughly chopped (with or without seeds per your preference)
• 1/2 tsp red chili powder
• 1 tsp garam masala

Begin by topping up the yoghurt in its tub to about an inch from the top. Add salt, turmeric and gradually stir in gram flour until a thin batter is achieved.

Heat ghee and when hot add mustard and cumin seeds. When the mustard seeds begin to pop add the Anaheim (or New Mexico) peppers along with the chiles. Saute until they soften up, 10 minutes or so.

Add chili powder, garam masala and cilantro. Stir well and cook a few minutes. Add spinach and continue cooking until it has wilted. Finally add the yoghurt / gram flour batter. Cook on low heat, stirring until everything thickens up.