Palak (Spinach) Raita

Palak (Spinach) Raita

Here’s a simple, quick and refreshing palak raita that goes well as an accompaniment with all Indian dishes.

o 120 gm Palak finely chopped
o 200 gms yoghurt/ curd
o 1 green chilli finely chopped (as per taste)
o 1/4 tsp kala namak
o 1/4 tsp black pepper
o 1/2 tsp roasted jeera grounded
o Salt to taste
o Sugar pinch (optional)
o 1-2 tsp Ghee/Oil
o Red chilli powder pinch
o 1/8 tsp roasted jeera crushed
o 1/8 tsp black pepper

Heat ghee in a pan. Add finely chopped palak.
Fry for two minutes on medium, then lower the flame and cook covered for 2-3 minutes. Keep aside to cool.
Whisk yoghurt in a bowl. Add green chilli, kala namak, black pepper, roasted jeera, salt and a pinch of sugar (optional). Mix well.
Add the palak mix to the seasoned yoghurt and mix well. Transfer into a serving bowl and garnish with chilli powder, roasted jeera and black pepper. Refrigerate for 30 minutes and serve chilled.


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