ACK 9.12: Palak ka raita

Palak ka raita

Spinach and yogurt salad

Any kind of spinach or spinach-like leafy green can be used for palak ka raita. New Zealand spinach (which, by the way, is not a true spinach) can be easily grown at home all through the summer and fall.

Preparation and cooking time: 20 min

1 lb (450 g) fresh spinach, washed and stemmed
1/2 teaspoon garam masala
1/4 teaspoon ground black pepper
2 cups (475 ml) plain yogurt
1 teaspoon salt
1 teaspoon cumin seeds; dry-roasted and ground

Make sure the spinach is washed in several changes of water. Then plunge the leaves in boiling water for a minute or two to wilt them. Drain, press out the excess water, and chop the leaves coarse.

Put the yogurt in a large bowl with the spinach and other ingredients. Mix with a fork. Palak ka raita is tasty served with puris or as a refreshing side dish to an elaborate meal.