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Ingredients
| spinach: 225 g |
| whole plain yogurt: 1000 g (lightly beaten) |
| black mustard seed: 1 tsp |
| cumin seed (whole): 1 tsp |
| coriander seed: 1 tsp (ground) |
| fenugreek seed: 1/2 tsp |
| chili powder: 1/2 tsp |
| salt: 1 tsp |
| vegetable oil: 2 Tbl |
Spinach in Spicy Yoghurt (Palak Raita)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- Clean and wash spinach.
- Discard the stems.
- Steam over low heat until tender.
- Drain well and chop finely.
- Heat oil in a small pan.
- Fry mustard seeds until they start spluttering.
- Then add cumin, fenugreek and corriander seeds.
- Stir well.
- Fry until fenugreek (methi) seeds turn golden brown.
- Remove from heat.
- Add red chilli powder and salt.
- Cool slightly.
- Stir in yoghurt.
- Mix well.
- Add spinach.
- Mix thoroughly.
- Chill.
- Sprinkle little corriander powder on top.
- Serve chilled.