Wednesday, August 24, 2011

Palak Raita / Spinach and Yogurt Dip

Palak Raita is one of my favourites. It's also very easy to make. Most of the times I manage to keep a handful of spinach leaves aside from the whole bag before making it for dinner and then a couple of days later I make this Palak Raita.

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.

3. In a pan, heat a teaspoon of oil, add cumin seeds for tempering. Once cumin sizzles add onion, ginger, garlic and green chillies and cook till onion is translucent.
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.

Warning: If you are a spinach lover like me, at this point you will be tempted to eat this just like that ;)

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. .
Serve Chilled

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