Spinach Raita
- Vegetable recipes
- Kid-friendly
- Gluten free
- Peanut free
Raita is best with full-fat Balkan-style yogurt, but you can use reduced fat (but not fat-free) yogurt.
Ingredients
- 1-1/2 cups (375 mL) plain yogurt
- 1 pkg (284 g) fresh spinach, or 1 box (300 g) frozen
- 1/4 cup (60 mL) chopped mint or coriander (or 2 tbsp/30 mL of each)
- 1/4 tsp (1 mL) grated lemon rind
- 3 tbsp (45 mL) lemon juice
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 tsp (10 mL) black mustard seeds (optional)
Preparation
Drain yogurt in cheesecloth-lined sieve for 15 minutes.
Rinse spinach; shake off excess water. In large saucepan over medium-high heat, cook spinach with just the water clinging to leaves, stirring once, just until wilted, 4 to 5 minutes. (If using frozen spinach, cook until hot.) Drain and let cool enough to handle; squeeze out liquid.
Chop finely. Mix with yogurt, mint, lemon rind and juice, salt and pepper. In dry skillet over medium heat, roast mustard seeds (if using) just until seeds turn grey and crackle. Stir into yogurt mixture.
Makes about 1-¾ cups (425 mL).
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