Spinach wilted with spices, served in cumin spiced yogurt
Here’s a new spin on serving wilted spinach – in a raita. This modern, healthy version of traditional raita is delicious as a dip for tandoori foods or as a fire extinguisher with spicy dishes!
2 tbsp vegetable oil
¼ tsp each: cumin seeds, dried red chili flakes
3 cups packed baby spinach leaves
2 cups plain lowfat yogurt
salt to taste
1/2 tsp toasted ground cumin seeds
Warm oil in non-stick skillet over medium high heat. Add cumin and chili flakes. Sizzle for 30 seconds, and then add spinach. Stir spinach until wilted, about 3-4 minutes. Remove skillet from heat and let spinach cool for 10 minutes.
Meanwhile, combine remaining ingredients in serving bowl. Beat with a spoon or whisk until yogurt is smooth. Fold in wilted spinach and mix well. Serve immediately.
Raita can be made up to 4 hours ahead of time and kept chilled in the refrigerator.