Palak Raita

I have no idea how I learnt this dish. Or where. Or who from. But I have been making this regularly ever since I figured that spinach could be used this way. I made this yesterday and S said I hadn't made this since we got married. I will be making this more often through this winter when spinach is available in plenty.

1 bunch Spinach, cleaned

1 cup Curd, beaten lightly

1/4 tsp Ginger paste (optional)

1/4 tsp Cumin Powder

Salt to taste

For the tempering:

1 tsp Oil

1/4 tsp Mustard Seeds

1/4 tsp Asafoetida

2 Red Chillies, broken

Place the cleaned spinach in a microwave safe bowl and cook for 4-5 minutes. Cool and chop roughly.

Add this to the beaten curd along with the salt, ginger (if using) and cumin powder.

In a frying ladle, heat the oil. Add the mustard seeds and asafoetida. When the mustard splutters, add the red chillies. After a minute turn off the flame and pour the tempering over the spinach-curd mixture.

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