Palak ka Raita – Spinach in spiced Yogurt

22nd Dec, 2013
This recipe is from the same book, Cuisines of India, from which I made the Tamatari Kasoori Pulao. The author, Smita Chandra has captured all the festive flavors used in the ancient India’s cooking. I would have never tried palak (spinach) in raita if my husband did not force me to try this recipe. I am so glad that I tried this recipe because I simply loved it. The raita was so flavorful and it paired great with the pulao.The author recommends using fresh spinach, but since I did not have any fresh spinach in hand, I used frozen ones and I have no complains. I have used ginger powder in the recipe and if you don’t have any in hand, substitute it with a ¼ inch piece of grated fresh ginger.

Preparation time – 10 mins
Cooking time – 20 mins
Difficulty level – easy

Ingredients – (serves 4-6)

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