Ingredients for Palak Raita Spinach Curd
- 1 cup packed fresh spinach leaves
- Onion
- Red Chili Powder
- ½ teaspoon salt
- Black Pepper
- Plain Yogurt
- 1 tablespoon vegetable oil
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How to Make Palak Raita Spinach Curd
- In a medium bowl, beat 1 cup of plain yogurt until smooth and creamy. Set aside.
- Heat 1 tablespoon of oil in a pan over medium heat. Add ½ teaspoon red chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté for 10 seconds, stirring constantly.
- Add ½ cup finely chopped onions and sauté until softened, about 3-4 minutes.
- Add 1 cup packed fresh spinach leaves (roughly chopped) and sauté for 5-7 minutes, or until spinach wilts and is tender.
- Remove from heat and let the spinach mixture cool slightly to room temperature.
- Gently fold the cooled spinach mixture into the yogurt.
- Mix well and let the raita rest for at least 10 minutes to allow the flavors to meld.
- Serve chilled with your favorite Indian breads (like naan or roti) or alongside spiced rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
78g
Fat
41g
Carbs
9g
