Spinach Raita

Ingredients

• Spinach or Baby Spinach – 1 bunch
• Roasted Cumin Powder – 1 teaspoon
• Salt – to taste
• Pepper – to taste
• Plain Yogurt – 1/2 tub
• Milk – 1/2 cup
• Water – 1/3 cup

Directions

• Pluck the leaves of the spinach and discard the stems
• Wash the leaves 2-3 times in tap water and rinse with fresh or mineral water
• Add boiling water to the leaves in a bowl and leave for 1-2 minutes
• Transfer the leaves into a colander and pour cold water. (This will stop the spinach from cooking further and retain its dark green color)
• Let the water drip out
• Transfer the Yogurt into a bowl and add the milk
• Mix well with the milk to get a good consistency. If required add some water to make it more dilute (one can substitute milk with water completely to make it lighter)
• Add salt and pepper to taste
• Add the spinach leaves (squeeze the water out completely)
• Stir the leaves into the yogurt mix
• Garnish with cumin powder