Every time my mom makes spinach raita when guests are over, she is asked what went into the dish and how she made it. Sure to be followed by incredulous expressions when she lists out a mere five ingredients and two steps. Nothing that tastes this good can be so easy!
Spinach raita masks the spinach-y taste of spinach and it might just work with those who are not fans of the vegetable. For those like me, it is yet another fab way to have this multi-faceted green.
- Fresh spinach – 1 bunch (=1 packed cup of leaves when plucked)
- Plain yogurt - 1.5 cups
- Roasted cumin powder – 1 teaspoon
- Sugar – 1/2 teaspoon
- Salt – to taste
- Red chilly powder – to taste (optional)
1. Ready the spinach
[To be done at least six hours before making the raita] Clean spinach leaves thoroughly, leave out stems (don’t discard – you can add them to another curry). For best results use small, tender, fresh-from-the-garden leaves for spinach raita.
Chop spinach leaves finely.
In a kadhai, boil 1.5 cups of water with a pinch of salt. Add chopped spinach and continue to boil on medium heat, stirring occasionally, till the water evaporates. This should take 15-20 minutes.
Let the boiled spinach to cool to room temperature. Refrigerate.
2. Mix all with yogurt
[To be done at least an hour before serving the raita] Mix chilled boiled spinach with sugar, roasted cumin powder and red chilly powder (if using).
Add 1.5 cups of plain yogurt. Whisk together till smooth and even. Adjust salt.
Refrigerate for another hour before serving as an accompaniment with any Indian meal.