Spinach Raita

Spinach Raita combines briefly blanched spinach with yogurt, salt, toasted ground cumin, and cayenne.

The spinach is cooked for only one minute in boiling water. It is then drained and squeezed thoroughly so the yogurt stays thick rather than becoming diluted.

All of the ingredients are mixed together after the spinach has been prepared, making this a short recipe with one essential texture-control step.

Ingredients

• 3 cups spinach, chopped
• 2 cups plain yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon whole cumin seeds, toasted and ground
• Cayenne pepper to taste

Method

Bring a pot of water to a boil. Add the chopped spinach and blanch for 1 minute. Drain and squeeze out the excess water. Combine the spinach, yogurt, salt, toasted ground cumin, and cayenne in a bowl and mix well. Makes 2 3/4 cups.