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.
It’s 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.
Love Nik xx
Ingredients
- 5 g fresh ginger - peeled, small rough cut
- 1 garlic clove - peeled
- 30 g olive oil
- 100 g English spinach - thinly sliced
- 400 g 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
Instructions
- 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.
Notes
Bellini Users
Use the blunt blade for this recipe.
Cook garlic and ginger 1 min longer at step 3.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 50g | Calories: 86kcal | Carbohydrates: 4.4g | Protein: 2.1g | Fat: 6.6g | Saturated Fat: 2.7g | Sodium: 189mg | Sugar: 4.2g