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    Home » Chutneys & Raitas » Spinach Raita or Spinach and Yogurt

    Spinach Raita or Spinach and Yogurt

    May 25, 2015 by Sarah Mir · Updated February 12, 2016

    So much of Pakistani food is hot and spicy and as discussed before we are not big on salads per se, so what do we use then for a fresh counterpunch to our food? Raita. Raita is essentially plain yogurt whipped smoothed and seasoned a myriad of ways with varying veggies or none at all.

    Spinach Raita or Spinach Yogurt

    This version of raita which is dip like in it's consistency is new to me. A few years ago, we were visiting friends in London and our friend, who was almost 9 months pregnant then, had a biryani dinner ready for us when we got in. The biryani was very good, but this raita, now this raita blew my mind. Spinach, yogurt, garlic? sold, sold, sold.

    So here I present to you a simple, humble side dish, that you can put together in minutes for a lovely side to a desi meal or dunk some crispy pita chips into for a little snack. My girls had it over rice for dinner, I would say the same for me, but an Aunt of mine once pointed out that I have rice with my raita not raita with my rice 😉

    Spinach Raita

    6 cups or so baby spinach (1 bag)
    2 cloves garlic
    ¼-1/2 tsp salt
    2 cups yogurt
    ¼ tsp cumin seeds
    3-4 whole dried red chillies
    1 + 1.5 tbsp of neutral oil such as canola

    Spinach Raita or Spinach Yogurt

    Use a fork or small whisk to beat the yogurt till smooth, add ¼ tsp salt and set aside. Put a large saucepan over medium heat and heat a scant tablespoon of oil. While the oil is heating wash your spinach in a colander and set aside. Crush a clove of garlic into the warm oil and as soon as it starts to turn golden add your spinach and cook until wilted. I like to (using clean hands) squeeze some of the green liquid out of the spinach before adding it to the yogurt.

    Combine your yogurt and spinach and taste. Add ¼ tsp more salt if needed and then pour your mixture into whatever you will serve it in.

    May 25 2015 (2) 048

    Now it's time to make the garlic-chilli-cumin oil or 'baghaar' or 'tadka' that we will use to finish the raita. Wipe the spinach pan clean and then warm another tbsp and a half of oil. Thinly slice a clove of garlic and add it to the oil along with ¼ tsp cumin seeds and 3-4 dried red chillies. When the garlic turns golden brown drizzle or pour your baghaar over the raita.

    Spinach Raita or Spinach Yogurt

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    Reader Interactions

    Comments

    1. eatnutritiously says

      May 25, 2015 at 5:13 pm

      Looks wonderful!

      Reply
      • sarahjmir says

        May 25, 2015 at 9:27 pm

        thanks so much!!!

        Reply
    2. salmadinani says

      May 26, 2015 at 12:46 am

      That sounds really flavourful! It actually reminds me of how I used to love eating basmati rice and plain yogurt together. These spices would definitely kick it up a notch.

      Reply
      • sarahjmir says

        May 26, 2015 at 11:00 pm

        cracks me up that you said that because a few months ago I was so tired that I decided to make curd rice (south indian style) for the kids and Zara told me this was my yummiest food ever. lol

        Reply
    3. This Cake is Desi says

      May 27, 2015 at 9:44 am

      I wonder why I'm so lazy in looking at all these awesome posts. Im making this soon too for sure !!

      Reply
      • sarahjmir says

        May 27, 2015 at 12:53 pm

        If it wasn't for this blogger challenge I signed up for you probably wouldn't be looking at any posts heh heh heh

        Reply
        • This Cake is Desi says

          May 27, 2015 at 5:51 pm

          Well I'm a happy camper as long as i see more and moree food to try:)

          Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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