How to make Palak Raita -
A combination of spinach and yogurt makes a delicious and nutritious raita
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Spinach Leaves, Yogurt (दही)
Cuisine : Indian
Course : Raitas
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Raitas recipes like Walnut And Grape Raita Aloo ka Raita Shingare Pakodi Raita Batata Nu Raita
Palak Raita Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Palak Raita Recipe
Spinach Leaves stemmed 2 medium bunches
Yogurt 2 cups
Salt to taste
Sugar 1 teaspoon
Green chilli 1
Oil 1 teaspoon
Cumin seeds 1 teaspoon
Method
Step 1
Heat sufficient water in a deep non stick pan. Add salt and sugar to the yogurt and mix well. Keep it in a refrigerator to chill.
Step 2
Once the water boils add the spinach leaves and wait till the water comes to a boil again. Take some water in another bowl and add ice cubes. Once the water in the pan boils, strain the spinach leaves and put them in the chilled water.
Step 3
Take the spinach out of the chilled water and squeeze out extra water. Put them in a mixer jar.
Step 4
Add green chilli and puree. Add 2 tbsp yogurt and grind again. Heat oil in a non stick pan.
Step 5
Add the spinach puree to the remaining yogurt and mix.
Step 6
Add cumin seeds to the hot oil and when it changes colour add it to the raita and mix. Serve chilled.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
