Palak raita is a quick and easy side-dish. It is the works well with paratha or pulao but it can also easily perk up lunch on those lazy days when all you are serving is dal and rice.
I am using palak or spinach for the recipe. You substitute spinach with Malabar red spinach (cheera) or chard.
Palak raita
INGREDIENTS
- Palak/spinach, finely diced- a handful, use only the leaves
- Onion, thin slices- ½ of a small onion
- Ginger, finely diced- 1 teaspoon
- Green chillies, finely diced- 2-3 . You can just slit the chillies in two if you don’t want to bite into it.
- Cumin seeds– 1 teaspoon
- Oil– ½ tablespoon
- Cumin seed powder– ½ teaspoon
- Chili powder– ½ teaspoon
- Yogurt– 1 cup
- Salt– to taste
- Sugar (optional)- a pinch
- Cilantro– a handful for garnishing
METHOD
- Beat the yogurt with a whisk until smooth. Add a little sugar if you feel the yogurt is too tart. Add a pinch of salt, a little bit of jeera powder and a pinch of chili powder and mix well. Keep aside.
- Heat oil in a small pan.
- Add the cumin seeds.
- When they splutter, add the green chillies and ginger and saute for a few seconds.
- Next add the sliced onion and saute till light brown.
- Add the spinach leaves and a little salt and saute well. Cook till the spinach leaves are cooked and any water from the leaves have evaporated.
- Remove from the stove and let it cool down.
- Once cool, add to the yogurt and mix well.
- Check the salt and adjust accordingly. If the yogurt is too thick, a few spoonfuls of water or milk can loosen it up.
- Garnish with the remaining cumin powder and chili powder and cilantro.
