Ingredients

Cumin seeds are widely available at natural foods stores or any grocer with a large spice section. About 1/4 teaspoon ground cumin could be substituted.

Start to finish: 1 hour
Servings: 4

4 ounces baby spinach
1/2 teaspoon cumin seeds
1 cup plain whole- or low-fat yogurt
2 tablespoons minced red onion
3/4 to 1 teaspoon salt
1/4 teaspoon finely grated fresh ginger

Directions

Rinse the spinach but do not dry it. Place it in a small saucepan, cover and set over medium heat. Steam the spinach until tender but still bright green, about 2 to 3 minutes.

Meanwhile, in a small, dry skillet toast the cumin seeds until they turn dark and fragrant. Set aside to cool, then grind them in a spice grinder or with a mortar and pestle.

In a small bowl, stir together the yogurt, onion, salt, ginger and cumin.

Squeeze the cooled spinach to remove any excess water, then finely chop it. Add this to the yogurt mixture and stir well. Chill until reader to serve.