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Spinach Raita
Mild, cooling and with a hint of spice from the cumin seeds, this spinach raita is a quick side dish that is perfect with a biryani, a curry or as a summer dip. It's easy to make and keeps for a couple of days in the fridge too.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
42
kcal
Author
Corina Blum
Ingredients
¼
teaspoon
cumin seeds
60
g
spinach
250
ml
yogurt
¼
teaspoon
chilli powder or cayenne pepper
paprika can be used as an altenative
Pinch
salt
Instructions
Wash the spinach well to remove any dirt. Put in a bowl and microwave for 1 minute.
Rinse in cold water and leave to drain in a colander.
Toast the cumin seeds in a dry frying pan and leave to cool. (If you are replacing with ground cumin you can skip this step).
Squeeze any extra moisture out of the spinach with your hands and then pat it dry with kitchen roll. Then chop it up.
Put the yogurt, cumin seeds, chilli powder, salt and chopped spinach into a bowl. Mix well.
Serve as a side with curries, biryanis and grilled meats.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
42
kcal
|
Carbohydrates:
4
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
41
mg
|
Potassium:
185
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1522
IU
|
Vitamin C:
5
mg
|
Calcium:
92
mg
|
Iron:
1
mg