Spinach Raita
Healthy Spinach Raita is the perfect accompaniment to Indian meals.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g baby spinach
- 2 big garlic cloves (chopped)
- 1 tsp vegetable oil
- 1/2 tsp cumin seeds
- 1 tbsp water (to blend)
- 1 cup yogurt
- 1/3 cup water or adjust to how thick or thin you want the consistency
- 1/4 tsp red chili powder (or adjust to taste)
- 1/4 tsp cumin powder
- 1/3 tsp black salt (kala namak)
- salt (to taste)
Instructions
- 1
Wash the spinach leaves and set aside.
- 2
In a pan heat 1 teaspoon of oil. Once the oil is hot, add cumin seeds and let them crackle.
- 3
Add chopped garlic and saute for a minute or till garlic starts to turn light golden in color. Be careful not to burn it.
- 4
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.
- 5
Remove from heat, let the spinach cool down a bit and then blend to a fine paste by adding 1 tablespoon of water.
- 6
In a large bowl, whisk together yogurt, water, salt, red chili powder. cumin powder and black salt.
- 7
Add the spinach puree and mix.
- 8
Adjust the seasoning to taste and chill the raita in the refrigerator before serving.