Spinach Raita - Palak Raita
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spinach
leaves, fresh |
|
| 1 | teaspoon |
salt
|
|
| 16 | ounces |
yogurt, plain
|
|
| ½ | teaspoon |
black pepper
fresh |
|
| 1 | each |
hot chili peppers
green, fresh, hot |
*
|
| ½ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spinach
leaves, fresh |
|
| 5 | ml |
salt
|
|
| 462.4 | ml/g |
yogurt, plain
|
|
| 2.5 | ml |
black pepper
fresh |
|
| 1 | each |
hot chili peppers
green, fresh, hot |
*
|
| 2.5 | ml |
cayenne pepper
|
|
Directions
Rinse the spinach and cook very quickly in a saucepan until wilted, with just the moisture remaining on the leaves and a little salt.
Immediately plunge the spinach into cold water to preserve the bright green color.
Drain well, then chop finely and stir in the yogurt, black pepper and seeded chilli cut into very fine rings.
Turn into a serving bowl and, just before serving, sprinkle with the cayenne pepper.
