Spinach Raita Recipe
Spinach yogurt is a delightful contrast of colours and flavours. Dark green spiced spinach gently enveloped with fresh white creamy yogurt is a sight to behold. Raita with spinach goes well with toasted bread or crackers too. Learn how to prepare spinach curd raita.
Servings: 3
Calories: 66kcal
Ingredients
- Spinach – 1 ½ cups, packed
- Curd – ½ cup
- Salt - 1/8 tsp
For Tempering:
- Green chilli – 1 chopped
- Garlic – 1 tsp minced
- Oil – 1 tsp
- Cumin seeds – ½ tsp
- Salt - 1/8 tsp
- Roasted sesame seeds – 1/4 tsp
- Garnishing:
- Chilli flakes – ¼ tsp
- Roasted sesame seeds – ¼ tsp
Instructions
- Wash palak thoroughly and remove the stems.
- Bring water to a boil in a pan to which a pinch of salt is added. Add the palak leaves and bring to a boil once again. After 2 minutes, remove the spinach leaves with a slotted spoon and refresh in cold water. Strain the palak, chop and keep aside. (This will yield about ½ cup boiled spinach).
- Chop garlic and green chilli. Toast sesame seeds and set aside.
- Heat oil in a kadai on medium heat. Add cumin seeds and ¼ tsp roasted sesame seeds. Sauté for a few seconds.
- Add finely chopped garlic. Sauté for a minute or two till the garlic browns.
- Add chopped green chilli and chopped palak. Sauté for 30 seconds.
- Add turmeric powder, roasted cumin powder and salt. Mix well and stir-fry till the moisture evaporates. Switch off the stove and cool the palak mixture.
- In a mixing bowl, add salt to fresh curd and mix well.
- Once the spinach cools down, blend it with the yogurt.
- Garnish with chili flakes and toasted sesame seeds.
- Refrigerate and serve Spinach Raita chilled as side dish with flavoured Indian rice dishes or Indian flatbread.
Notes
*You can use dry red chilli instead of green chilli.
*Refrigerate the raita till serving time or the spinach tends to go limp.
*To dilute the raita, add a little water or milk.
*Refrigerate the raita till serving time or the spinach tends to go limp.
*To dilute the raita, add a little water or milk.