Tuesday, March 13, 2012

Spinach and Garlic Raita

These days I am always tired. I yearn for recipes that I can make in a jiffy, and are yet tasty and mouthwatering. This is one recipe I made last night which was made in practically ten minutes from the start to finish and was wiped off the wok by my hubby.

  • 1 bunch spinach leaves
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 7 to 8 small garlic cloves
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 cup yoghurt (dahi)
  • salt to taste
  • 1/2 tsp chat masala powder
Wash and de-stem the spinach leaves. Chop them into fine shreds and keep aside.

Heat the ghee in a wok, and add cumin seeds. Once the seeds begin changing color, throw in the garlic pods. Allow the garlic to turn brown and then add the spinach, coriander powder, and salt. Saute on high heat for two to three minutes.

Turn off the heat and allow the spinach mixture to cool down. Now add the yoghurt. Add chat masala to the raita.

Place it in a glass bowl and chill in the refrigerator. Serve chilled as an accompaniment to paranthas, or rice based recipes.

Happy Cooking!

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