skinnymixer's Palak Raita
- 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
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.
Serving: 50g | Calories: 86kcal | Carbohydrates: 4.4g | Protein: 2.1g | Fat: 6.6g | Saturated Fat: 2.7g | Sodium: 189mg | Sugar: 4.2g