Servings: 6
Equipment
Ingredients
- 1½ cups Greek yogurt
- 1 cup spinach finely chopped
- ¼ cup dill
- 1 teaspoon oil
- ½ teaspoon garlic minced
- ½ teaspoon ginger grated
- 1 green chili chopped, optional
- 1 teaspoon ground cumin
- ½ teaspoon sugar
- ½ teaspoon salt adjust as per taste
Instructions
- Heat oil in a frying pan and add ginger, garlic, green chili, and ground cumin. Saute for a few seconds.
- Add the spinach, dill, sugar, and salt. Mix well and saute for 1-2 minutes or until the spinach is wilted. Turn off the heat and let the mixture cool down completely.
- Combine yogurt and cooled spinach mixture in a mixing bowl. Mix well, taste, and adjust seasoning. Refrigerate and serve chilled.
Notes
- Fresh spinach and dill are key to achieving the best flavor. Make sure the spinach leaves are vibrant and crisp and the dill is fragrant and green.
- Raita is best served chilled. Allowing it to sit in the refrigerator for at least 30 minutes helps the flavors meld together, making it more flavorful.
- Use full-fat Greek yogurt for a richer and creamier texture. If you prefer a lighter version, you can use low-fat yogurt, but the texture may be less creamy.
Nutrition
Calories: 43kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 243mg | Potassium: 121mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 626IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg
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