Spinach Raita

Ingredients

• 250 grams baby spinach
• 2 big garlic cloves (chopped)
• 1 teaspoon vegetable oil
• 1/2 teaspoon cumin seeds
• 1 tablespoon water (to blend)
• 1 cup yogurt
• 1/3 cup water or adjust to how thick or thin you want the consistency
• 1/4 teaspoon red chili powder (or adjust to taste)
• 1/4 teaspoon cumin powder
• 1/3 teaspoon black salt (kala namak)
• salt (to taste)

Instructions

1. 1

   Wash the spinach leaves and set aside.

2. 2

   In a pan heat 1 teaspoon of oil. Once the oil is hot, add cumin seeds and let them crackle.

3. 3

   Add chopped garlic and saute for a minute or till garlic starts to turn light golden in color. Be careful not to burn it.

4. 4

   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.

5. 5

   Remove from heat, let the spinach cool down a bit and then blend to a fine paste by adding 1 tablespoon of water.

6. 6

   In a large bowl, whisk together yogurt, water, salt, red chili powder. cumin powder and black salt.

7. 7

   Add the spinach puree and mix.

8. 8

   Adjust the seasoning to taste and chill the raita in the refrigerator before serving.