Palak Raita   History of Food    Cooking Tips    Cuisine of India    Indian Recipes    Share Your Recipe    Beverages    Sweets    The Basic Food Groups    Glossary    Food Industry of India    Indian Receipe Categories
Free E-magazine
Subscribe to our Free E-Magazine on Indian Food.
Learn More
Jimtrade.com : India Business to Business Directory
Business Directory of Indian Suppliers Manufacturers and Products from India.
India`s leading Yellow pages directory.
India`s leading Yellow pages directory.
Home > Indian Receipe Categories > Raita > Palak Raita
Palak Raita

Ingredients

  • Palak Raita1 large bunch spinach 2 teaspoons ghee or oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fenugreek seeds
  • 1/8 teaspoon chili powder (optional)
  • Salt and black pepper to taste
  • 2 cups yogurt

Method

  1. Wash spinach thoroughly in several changes of water.
  2. Remove any tough stems and put the leaves into a saucepan with very little water.
  3. Cover and steam over low heat until spinach is tender.
  4. Drain and chop finely.
  5. In a small pan heat ghee or oil and fry the mustard seeds until they start to pop.
  6. Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do not allow to burn. Remove from heat, stir in chili powder, if used, and salt and allow to cool.
  7. Mix in the yogurt, then stir this mixture into the spinach.
  8. Serve cold or at room temperature as a side dish with rice and curry or with one of the Indian breads.
More...
Cucumber Yogurt Palak Raita Celery Raita
Mango Raita
Indianetzone.com | Home | Sitemap | Contact Us