Palak Raita Indian Recipe 𑁍 Cook'n feel

Ingredients

• 1 tablespoon Vegetable Oil (neutral oil for tempering seeds)
• 1 teaspoon Cumin Seeds (whole seeds, toasted for garnish)
• 1 teaspoon Mustard Seeds (yellow mustard seeds)
• 3 pieces Garlic Cloves (minced)
• 200 grams Fresh Spinach (washed and roughly chopped)
• to taste Salt (regular table salt)
• 2 tablespoons Water (helps steam the spinach)
• 400 grams Greek Yogurt (plain, full‑fat for creaminess)
• 1 teaspoon Roasted Cumin Seeds (crushed, for garnish)
• 1 tablespoon Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Heat Oil and Temper Seeds

   Place the frying pan over medium heat, add 1 tablespoon oil, then add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds. Let them sizzle until fragrant, about 30 seconds.

   Time: PT1M

   Temperature: Medium heat

2. Sauté Garlic

   Add the minced garlic to the pan and sauté for about 1 minute, stirring constantly, until the garlic turns light golden.

   Time: PT1M

   Temperature: Medium heat

3. Cook Spinach

   Add the chopped spinach, season with salt, and pour in 2 tablespoons water. Cover the pan and let it cook for 10 minutes, or until the spinach is completely wilted and tender.

   Time: PT10M

   Temperature: Medium heat

4. Cool Spinach Mixture

   Transfer the cooked spinach to a bowl and let it cool completely to room temperature before adding yogurt.

   Time: PT5M

5. Combine Yogurt

   Stir in 400 g Greek yogurt to the cooled spinach, mixing until smooth and well incorporated.

   Time: PT2M

6. Garnish and Chill

   Sprinkle crushed roasted cumin seeds and chopped coriander leaves on top. Cover and refrigerate for at least 30 minutes before serving.

   Time: PT0M

Nutrition Facts

Calories

101

Protein

10 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g