Thursday, April 10, 2014

Palak raita / Spinach dip

Palak Raita  is a delicious and creamy raita that makes a great accompaniment for Rice Dishes. This raita works well with fresh yogurt. Make sure the yogurt is not too sour. If you keep the consistency thick, you can use this raita as a dip with pita breads too

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves : 2 to 3
  • Palak leaves : 3 cups (cleaned and washed)
  • Onion : 1/4 cup finely chopped
  • Garlic : 1 tbsp finely chopped
  • Black pepper : 3/4 tsp (or as per taste)
  • Roasted cumin powder : 1/4 tsp (Cumin seeds dry roasted and then ground)
  • Salt as per taste
  • Thick Yogurt : 1 1/4 cup  (You can use greek yogurt)
  • Milk : A little if needed to adjust the consistency
  • Butter / oil - 1 tsp 

  • Bring a pot of water to boil.When the water starts boiling, add the spinach/ palak and cook in this water for couple of minutes. 
  • We just want the spinach leaves to get blanched. Then drain the water and let some cold water run on this drained spinach. The cold water stops the further cooking of the leaves and helps them to maintain their green color. Squeeze out the water from the leaves.
  • Cut these blanched leaves.
  • Heat butter / oil in a wide mouthed pan. When it is hot, add the onion and garlic and saute for a couple of minutes.
  • Now add the chopped spinach leaves and mix well. 
  • To this add the crushed black pepper and the roasted cumin powder.
  • Turn off the heat and let the mixture cool down.
  • Once the mixture had cooled down , add the whisked yogurt and the salt.
  • Serve this raita with the pulao or biryani.

No comments:

Post a Comment