spinach leaves 2 cup
yoghurt lightly beaten 3 cups
small green chilli(es) chopped 2
cumin seeds 1 tsp
asafoetida 1 tsp
red chilli powder 1 tsp
oil 1 tbsp
Salt to taste
Palak Raita - Directions:
Wash the spinach leaves well. Cook with a little water for 5 minutes till the leaves are tender. Cool and puree in a blender along with the chopped green chilli(es). In a bowl, mix well the yoghurt, salt and the spinach puree.
For the tempering, heat the ghee (clarified butter) / oil in a pan for 2 minute(s). Add the cumin seeds. Let them splutter. Now, add the asafoetida and red chilli powder. Fry on low heat for a few seconds.
Add the tempering to the yoghurt and spinach mixture. Mix well. Keep refrigerated.
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