Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Spinach Raita

Yield: 4 Servings

Ingredients and directions for this recipe

500 g Spinach
1 tb Ghee
1 ts Black Mustard seeds
1 ts Cumin seeds
1 ts Ground cumin
1/2 ts Fenugreek seeds
Pinch of chilli powder
(Optional)
1/2 ts Salt
1 c Yoghurt

Wash spinach well and remove any tough stems. Pull the leaves into pieces
and put into a saucepan with the moisture on the leaves or add 1 TBL water.
Cover and steam over a low heat until spinach is tender. Drain and chop
finely. Heat ghee in a small saucepan and fry the mustard seeds until they
start to pop. Add cumin seeds, ground cumin and fenugreek seeds and
continue to fry, stirring with a wooden spoon, until the fenugreek seeds
are golden brown, but do not allow to burn. Remove from heat, stir in
chilli powder and salt and allow to cool. Mix in the yoghurt, then stir
this mixture into the spinach. Serve cold as an accompaniment to a meal.

Compiled by Imran C.

See also:
Previous recipe Spinach Radiatore
Next recipe Spinach Raita - Palak Raita

Or try one of these recipes:
Black Satin Chocolate Raspberry Cake Pt 3
Dad's Double Chocolate Walnut Biscotti