Spinach Raita

Mild, cooling and with a hint of spice from the cumin seeds, this spinach raita is a quick side dish that is perfect with a biryani, a curry or as a summer dip. It's easy to make and keeps for a couple of days in the fridge too.

Course Side Dish

Cuisine Indian

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 42kcal

Author Corina Blum

Ingredients

¼ teaspoon cumin seeds
60 g spinach
250 ml yogurt
¼ teaspoon chilli powder or cayenne pepper paprika can be used as an altenative
Pinch salt

Instructions

Wash the spinach well to remove any dirt. Put in a bowl and microwave for 1 minute.
Rinse in cold water and leave to drain in a colander.
Toast the cumin seeds in a dry frying pan and leave to cool. (If you are replacing with ground cumin you can skip this step).
Squeeze any extra moisture out of the spinach with your hands and then pat it dry with kitchen roll. Then chop it up.
Put the yogurt, cumin seeds, chilli powder, salt and chopped spinach into a bowl. Mix well.
Serve as a side with curries, biryanis and grilled meats.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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