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5
from 1 vote
Spinach Raita
Healthy Spinach Raita is the perfect accompaniment to Indian meals.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dish
Cuisine:
Indian
Servings:
3
Author:
Manali Singh
Ingredients
250
grams
baby spinach
2
big garlic cloves
chopped
1
teaspoon
vegetable oil
½
teaspoon
cumin seeds
1
tablespoon
water
to blend
for the raita
1
cup
yogurt
⅓
cup
water or adjust to how thick or thin you want the consistency
¼
teaspoon
red chili powder
or adjust to taste
¼
teaspoon
cumin powder
⅓
teaspoon
black salt
kala namak
salt
to taste
Instructions
Wash the spinach leaves and set aside.
In a pan heat 1 teaspoon of oil. Once the oil is hot, add cumin seeds and let them crackle.
Add chopped garlic and saute for a minute or till garlic starts to turn light golden in color. Be careful not to burn it.
Add spinach leaves and cook till the leaves are wilted and there's no moisture left. Cook this for around 3-4 minutes or until the raw smell is gone.
Remove from heat, let the spinach cool down a bit and then blend to a fine paste by adding 1 tablespoon of water.
In a large bowl, whisk together yogurt, water, salt, red chili powder. cumin powder and black salt.
Add the spinach puree and mix.
Adjust the seasoning to taste and chill the raita in the refrigerator before serving.
Nutrition
Calories:
85
kcal
|
Carbohydrates:
7
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
367
mg
|
Potassium:
591
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
7945
IU
|
Vitamin C:
24.4
mg
|
Calcium:
185
mg
|
Iron:
2.6
mg