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 UsersUse the blunt blade for this recipe.Cook garlic and ginger 1 min longer at step 3.