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Palak Raita
| Main Ingredients | Spinach, Yogurt |
| Cuisine | Indian |
| Course | Raita |
| Prep Time | 16-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 medium bunches spinach
- 1 1/2 cups yogurt
- Salt to taste
- 1/2 teaspoon black salt (kala namak)
- 2 green chillies
- 2 teaspoons cumin seeds
- 6-8 black peppercorns
- 2 tablespoons oil
Method
- Wash the spinach leaves well. Cut one bunch roughly and put them in a microwave bowl. Add salt and cook in the Microwave oven on HIGH (100%) for one and a half minutes. Or blanch in hot water for the same time.
- Whisk yogurt and salt together in another bowl. Add black salt and whisk again. Grind the cooked spinach with green chillies in a mixer. Roast cumin seeds and peppercorns in a pan. Cool slightly and pound to a coarse powder. Add ground spinach to the whisked yogurt and mix properly. Keep it in the refrigerator to chill.
- Shred the remaining spinach leaves. Heat oil in a pan, add the shredded spinach leaves and sauté. Drain and keep aside. Add some of the roasted and pounded cumin seeds and peppercorns to the yogurt mixture and mix. Sprinkle some on top.
- Garnish with the sautéed spinach and serve.
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