I wrote this recipe originally to put in my first book, A Little Taste of India, but I made the decision to leave it out because I felt it was too ‘simple’ to charge people money for. The plan was for me to blog it at the same time I released the book, but I never got around to it. Then last week Tandoori Chicken was chosen as the peoples choice recipe, and I knew I had to finally share this awesome raita with you all. Its a lot more nutritious than your usual raita, thanks to the addition of spinach. Its also really delicious! Give it a go for your next Indian feast and I am sure you’ll love it.
- 5 g | 0.2 oz fresh ginger, peeled, small rough cut
- 1 garlic clove, peeled
- 30 g | 1 oz olive oil
- 100 g | 3.5 oz English spinach, thinly sliced
- 400 g | 14.1 oz plain Greek yoghurt
- ½ tsp turmeric powder
- ½ tsp salt
- ½ tsp garam masala
- ½ tsp dried coriander, ground
- ½ tsp dried cumin, ground
- ½ tsp dried paprika, ground
- Set a full kettle of water to boil.
- In the mean time, add ginger and garlic to mixer bowl; chop for 3 sec/speed 9/MC on. Scrape bowl down.
- Add olive oil and cook for 3 min/100°C or 212°F/speed 1/MC off.
- While this is cooking, put your sliced spinach in a colander and over the sink carefully pour your boiling water over it to blanch. Drain excess water off thoroughly.
- Add spinach to mixer bowl. Cook for 3 min/100°C or 212°F/speed 1/MC off. Put bowl in fridge for 15 mins to cool.
- Add remaining ingredients and combine for 5 sec/speed 3/MC off.
- Pour raita into serving bowl and refrigerate for at least half an hour before serving.
Use the blunt blade for this recipe.
Cook garlic and ginger 1 min longer at step 3.