Saag ka Raita
Spinach with spiced yoghurt
Servings: 8 people
Calories: 94kcal
Ingredients
- 500 grams spinach leaves
- 1/2 tsp cumin seeds
- 1 kg full-fat Greek style yoghurt
- 1 tsp salt or to your taste
- 1/4 tsp chilli powder
- 2 tbsp pomegranate seeds
Instructions
- Steam the spinach until tender in a colander over a pot of boiling water.
- Remove the leaves and spread out on a plate to cool. Cut the leaves into strips and keep the liquid that will gather on the plate.
- Dry roast the cumin seeds on a low heat in a pan. Keep an eye that they do not burn. They will become aromatic and turn a few shades darker. Grind the toasted seeds in a mortar and pestle.
- Whisk the yoghurt so that it becomes smooth. gently stir in the strips of spinach and then add the reserved spinach liquid. Then add the salt, chilli powder and ground cumin seeds. Taste and adjust seasoning if needed.
- Remove the seeds from the pomegranate and sprinkle over when you are ready to serve.
Nutrition
Calories: 94kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 399mg | Potassium: 555mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6004IU | Vitamin C: 19mg | Calcium: 215mg | Iron: 2mg