Palak ka Raita
Ingredients
- 1 cup Curd
- 1/2 cup Chopped and boiled spinach (squeeze the water completely while straining the boiled spinach)
- 1/3 cup Boiled and roughly crushed potato
- 1/2 tsp Roasted cumin seeds
- 1/4 tsp Black salt
- white salt according to taste
For tempering
- 1 tsp Desi ghee
- 1/2 tsp Red chili powder
- 1/4 tsp Mustard seeds ( Rai)
- 1 pinch Hing
Instructions
- Take curd in a bowl and whisk it till it becomes smooth
- Now add chopped and boiled spinach and mix well
- Next add roasted cumin seeds, black salt and white salt. Mix it.
- Now add boiled and roughly crushed potatoes. Mix it again
To prepare the tempering
- Take a non-stick pan. Add ghee. When the ghee is heated, add hing. Then add mustard seeds and wait to crackle.
- Add red chili powder.
- Now tempering is ready
- Now pour the tempering on Raita. Mix it well
Notes
- Make the tempering only at the time of serving of Raita
- Use only fresh curd, but if the curd is sour add a little bit of sugar