Spinach Raita
Creamy yogurt dip with fresh spinach and aromatic spices
Ingredients
Instructions
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Prepare the spinachBlanch the spinach leaves in boiling water for 30 seconds. Immediately transfer to an ice bath to stop the cooking process. Drain well, squeeze out excess water, and finely chop.
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Whisk the yogurtIn a large bowl, whisk the yogurt until smooth and creamy. If using thick Greek yogurt, you may add 2-3 tablespoons of water to achieve a pourable consistency.
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Prepare the temperingHeat oil or ghee in a small pan over medium heat. Add cumin seeds and mustard seeds. When they begin to splutter, add the chopped green chili and grated ginger. Sauté for 30 seconds until fragrant.
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Combine ingredientsFold the chopped spinach into the whisked yogurt. Add the ground cumin, red chili powder (if using), and salt. Mix well to combine.
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Add the temperingPour the hot tempering over the yogurt mixture. Stir gently to incorporate all the flavors. If using cucumber, fold it in now.
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Final touchesGarnish with freshly chopped cilantro. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Nutritional Information
120
Calories
per serving
8
Protein
grams
7
Carbohydrates
grams
6
Total Fat
grams
3.5
Saturated Fat
grams
1.5
Fiber
grams
4
Sugar
grams
350
Sodium
milligrams
8
Vitamin C
percent daily value
5
Iron
percent daily value
Spinach Raita is Also Known As
Palak Raita, Indian Spinach Yogurt, Saag Raita, Spinach Yogurt Dip or Palak Dahi
