Spinach raita is a refreshing yogurt-based dish made with spiced spinach and yogurt. By adjusting its thickness, you can also serve spinach raita as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve it.
- 2 cups chopped spinach, stems removed
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds (jeera)
- Pinch of asafetida (hing)
- 2 whole red chili
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 1/2 cup yogurt
- Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready.
- Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
- Add spinach, salt, and black pepper and stir-fry, pressing
the spinach down to allow most of the water to evaporate but still leaving the spinach moist.
- After the spinach cools off, mix it well into the yogurt.
- Add milk to the raita about half a cup adjust to the desire consistency.
- For best result serve chill.
Frozen chopped spinach can be used instead of fresh spinach.
- Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.
- To serve as a dip add about ¼ cup of milk but keep thicker then raita.
Serve over plain rice or as a side dish with any meal.