Palak Raita

I learned this particular raita around 3-4 years back from my Ex-Colleague who is Chef  and  I have been making this regularly ever since I figured that spinach could be used this way. I made this today for lunch and am sending this to the lovely event series Bookmarked Recipes - Every Tuesday Event hosted by Aipi.

Palak leaves - 1/2 bunch washed and finely shredded

Onion - 1 medium finely chopped

Green chillies - 2-3 finely chopped

Garlic cloves - 2-3 finely chopped

Beaten Curd - 1/2 cup

Cumin Seeds - 1/2 tsp.

Turmeric and Asafoetida - a pinch of each

Salt and sugar to taste

Jeera powder - 1/2 tsp

oil- 1 tbsp.

1. In bowl, beat curds and add just enough salt, sugar and jeera powder.

2. Heat oil and add cumin seeds. Once they splutter add chopped garlic, chillies and onions. Saute this for 2-3 mins. 

3. Now add the shredded palak leaves; add tumeric, asafoetida and little bit salt. ( watch out for qty. of salt as you have already added a pinch in curds)

4. Mix everthing up at once and remove from the gas. Let it cool down and then add this mixture to beaten curd. Mix it nicely and its ready. Serve cold.