Ingredients

• 2 cup - Spinach leaves, chopped
• 2 cups - Yoghurt
• Salt to taste
• 1 - Potato, boiled and peeled
• 1 tsp - Ghee
• 1 tsp - Cumin seeds
• 2-3 - Red dried chillies
• 4-5 - Curry leaves
• 1 tsp - Black pepper
• 1 tsp - Chaat masala (optional)
• 1 cup - Water

How to Make Spinach Yogurt Dip - Paalak raita

• Steam or boil spinach leaves for 4-5 minutes.
• Drain water and store it for later use.
• Blend this spinach with some water and make a puree.
• Beat yoghurt well, add water and salt to it.
• Add spinach puree and mix well.
• Break potato with hands (or grate) and mix with the raita.
• Heat ghee in a pan and throw cumin seeds, dried red chillies and curry leaves together for a good stir.
• Pour this tadka to the raita and mix.
• Garnish with black pepper and chaat masala.
• Recipe courtesy: UK Rasoi