Spinach Raita
3 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 grams baby spinach
- 2 big garlic cloves (chopped)
- 1 teaspoon vegetable oil
- Β½ teaspoon cumin seeds
- 1 tablespoon water (to blend)
- 1 cup yogurt
- β cup water or adjust to how thick or thin you want the consistency
- ΒΌ teaspoon red chili powder (or adjust to taste)
- ΒΌ teaspoon cumin powder
- β teaspoon black salt (kala namak)
- salt (to taste)
Method
- Wash the spinach leaves and set aside.
- In a pan heat 1 teaspoon of oil. Once the oil is hot, add cumin seeds and let them crackle.
- Add chopped garlic and saute for a minute or till garlic starts to turn light golden in color. Be careful not to burn it.
- Add spinach leaves and cook till the leaves are wilted and there's no moisture left. Cook this for around 3-4 minutes or until the raw smell is gone.
- Remove from heat, let the spinach cool down a bit and then blend to a fine paste by adding 1 tablespoon of water.
- In a large bowl, whisk together yogurt, water, salt, red chili powder. cumin powder and black salt.
- Add the spinach puree and mix.
- Adjust the seasoning to taste and chill the raita in the refrigerator before serving.