Spinach Raita (Yogurt Dip)
Traditionally raitas, or yogurt dips, are eaten as an accompaniment to spicy curries to cool your palette. This raita can also be eaten as a refreshing dip with naan or pita bread. The toasty flavor of cumin, the zing of crushed red pepper, and the crunch of peanuts is the perfect combination with the creamy yogurt and spinach.
Ingredients
- 1 10 oz frozen chopped spinach packet
- 1 cup plain yogurt full-fat or low-fat
- ¼ cup dry-roasted peanuts crushed
- salt to taste
- 2 tsp olive oil OR ghee
- ½ tsp cumin seeds
- ½ tsp crushed red pepper
Instructions
- Defrost the spinach and squeeze and drain all of the water from it. It is important to get as much of the moisture out of the spinach as possible, otherwise the raita will become watery.
- Whisk the yogurt in a bowl until it is smooth.
- Add the spinach, peanuts and salt to the yogurt and mix well.
- In a small sauce pan, heat the oil or ghee on medium heat. Once the oil is hot, turn the heat off and add the cumin seeds. While the cumin seeds are sizzling, add the crushed red pepper and immediately pour it over the spinach-yogurt mixture and mix well.
- Place the raita in the refrigerator for at least 30 minutes for the flavors to blend together. Serve with naan or your favorite curry.
