Spinach Yogurt Dip (Palak Raita)
This is a form of yogurt dip made with blanched chopped spinach and spices, topped with tempered spices,and garlic in ghee/oil
Servings: 2 cups
Calories: 146kcal
Ingredients
FOR YOGURT SAUCE
- 1 cup yogurt
- 2 cups chopped spinach
- 1/2 cup water
- 1/2 tsp salt or to taste
- 1/2 tsp crushed red chili flakes
- 1/2 tsp black pepper powder
FOR TARKA (TEMPERING)
- 6 to 7 tbsp oil or ghee (any that you like)
- 3 cloves garlic finely chopped
- 1 teaspoon Cumin seeds saabit zeera
- 1 teaspoon mustard seeds rye dana
- 3 to 4 whole red chilies
- 1/4 teaspoon kashmiri red chili powder (or paprika)
Instructions
- In your serving bowl, whisk yogurt with water until smooth.
- In a small skillet, add a tablespoon oil along with spinach, salt, black pepper powder and red chili flakes. Cook spinach in its own water at low to medium heat.
- When the water from the spinach dries, turn off the heat and add the spinach to the yogurt and small dollops. You can mix it in the yogurt or leave it as is.
- In the same skillet, add oil, garlic, cumin seeds, mustard seeds, whole red chilies and. Fry the spices in the oil at medium heat, till the garlic turns golden.
- Turn off the heat, and add red chilli powder. Let the powder sizzle in the hot oil.
- Pour the hot oil onto the spinach yogurt directly. Stir slightly and serve with rice or paratha.
Notes
- You can add more water to the yogurt if you'd like a thinner consistency.
- You can use pre-blanched spinach for this recipe too. Just season it with the spices mentioned.
- The yogurt sauce can be eaten directly and tastes best at room temperature.
- This palak raita can be stored in the fridge for about a week. Store in an airtight container.
Nutrition
Serving: 1bowl | Calories: 146kcal | Carbohydrates: 25g | Protein: 7g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 681mg | Potassium: 473mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2829IU | Vitamin C: 9mg | Calcium: 237mg | Iron: 2mg