Handful of Spinach leaves
1 Small Onion
1" piece Ginger chopped fine
1 clove Garlic minced fine
2-3 Green Chillies chopped fine
1 tsp Oil
1 tsp Cumin Seeds
1 tsp Roasted Cumin and Pepper powder
1&1/2 Cup Dahi /Plain Yogurt
1. Blanch spinach by putting it in a pan of boiling water and letting it cook for 3-4 minutes. Strain the spinach and immerse in cold water so that it retains its green colour.
2. Chop onion into fine cubes, chop spinach roughly.
4. To this add spinach, salt, jeera-miri powder and saute for a couple of minutes. Transfer to a plate and set aside to cool. If you add the hot mixture to the curd, your curd will become very sour.
5. In the meantime, beat the curd, add salt. Now add the cooled down spinach masala, garnish as desired and put your raita in the refrigerator to chill. .