How to make Palak Raita -
A very popular accompaniment – spinach and yogurt make a yummy combination.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach bunches , Yogurt (दही)
Cuisine : Indian
Course : Raitas
You can also find more Raitas recipes like Kela Anar Raita Raita Kakdi Nu Raitu Vendakkai Pachadi
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 : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Palak Raita Recipe
Spinach bunches 2 medium
Yogurt 1 1/2 cups
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Green chillies 2
Cumin seeds 2 teaspoons
Black peppercorns 6-8
Oil 2 tablespoons
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Garnish with the sautéed spinach and serve.
Nutrition Info
Calories : 343 Kcal
Carbohydrates : 40.1 gm
Protein : 22.2 gm
Fat : 10.5 gm
Other : Fiber- 17.5gm
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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.
