Palak Raita

A very popular accompaniment – spinach and yogurt make a yummy combination. This recipe has featured on the show Khanakhazana.

By Sanjeev Kapoor 20 Apr 2014 in Recipes Veg

New Update

Main Ingredients	Spinach, Yogurt
Cuisine	Fusion
Course	Raita
Prep Time	16-20 minutes
Cook time	0-5 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Palak Raita

2 medium bunches Spinach
1 1/2 cups Yogurt
to taste Salt
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.

#Black peppercorns #Black salt (kala namak) #Cumin seeds #Green chillies #Oil #Salt #Spinach #Yogurt