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Spinach Yogurt Dip - Paalak raita

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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5

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

  • 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