Palak Raita

Ingredients

• 6 ounces baby spinach (170 g; about 6 lightly-packed cups)

• 2 cups strained (Greek-style) whole-milk yogurt (16 ounces; 454 g)

• 1/2 medium white or red onion (4 ounces; 113 g), finely chopped

• 1 tsp kosher salt, plus more to taste; for table salt, use half as much by volume

• 1 tsp granulated sugar

• 1 tsp cumin pdr

• 1/4 tsp Kashmiri chili pdr, optional (see notes)

• 2 tbsp (5 g) finely chopped fresh coriander leaves and tender stems, optional

Directions

In a large saucepan, add spinach and 2 cups (480 ml) water and cook, covered, over medium heat, until spinach is wilted, 5 to 8 minutes. (Alternatively, you can microwave spinach with 1 cup water in a covered microwave–safe bowl until wilted, 1 to 5 minutes).

Transfer spinach to a colander to drain, then rinse with cold water until cool to the touch. Using hands, firmly squeeze spinach to release liquid until only a few drops remain. Transfer spinach to cutting board and roughly chop; set aside. Meanwhile, in a large bowl, combine yogurt, onion, salt, sugar, cumin, and chili powder, if using; whisk until well combined. 

Add reserved chopped spinach to bowl with yogurt. Stir well to combine. Season with salt to taste. Cover and refrigerate raita until chilled and flavors meld, 30 minutes or up to 24 hours.  

When ready to serve, transfer raita to large serving bowl and top with coriander leaves, if using.  

 

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