Free Recipe Spinach Raita
Recipe Type: I Recipes
Recipe Preparation: chill
Cooking Ingredients for Spinach Raita Recipe
500 g Spinach
1 tb Ghee
1 ts Black Mustard seeds
1 ts Cumin seeds
1 ts Ground cumin
1/2 ts Fenugreek seeds
Pinch of chilli powder
(Optional)
1/2 ts Salt
1 c Yoghurt
Spinach Raita Preparation
Wash spinach well and remove any tough stems. Pull the leaves into pieces and put into a saucepan with the moisture on the leaves or add 1 TBL water. Cover and steam over a low heat until spinach is tender. Drain and chop finely. Heat ghee in a small saucepan and fry the mustard seeds until they start to pop. Add cumin seeds, ground cumin and fenugreek seeds and continue to fry, stirring with a wooden spoon, until the fenugreek seeds are golden brown, but do not allow to burn. Remove from heat, stir in chilli powder and salt and allow to cool. Mix in the yoghurt, then stir this mixture into the spinach. Serve cold as an accompaniment to a meal. Compiled by Imran C. Posted to EAT-L Digest 28 Dec 96 From: Imran C. <imranc@ONTHENET.COM.AU> Date: Sun, 29 Dec 1996 19:51:50 +1000
Cooking Temperature:
Recipe Serves: 4
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