Palak Pachadi (Spinach and yogurt dip)
Radhika
October 7, 2021
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Ingredients
Adjust Servings
| 2cup Natural yoghurt | |
| 180gms Spinach leaves | |
| 1large Onions (finely sliced) | |
| 1tbsp Ginger, grated or finely chopped | |
| 1tsp Cumin seeds | |
| 11/4 tsp Sugar | |
| Salt to taste |
For tempering / baghar
| 1tbsp Oil | |
| 1tsp Mustard seeds | |
| 3 Red chillies | |
| 1sprig Curry leaves |
Directions
1.
Heat oil in a heavy bottomed pan; add the cumin seeds and allow it to crackle.
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2.
Add the sliced onion and fry till it is golden brown
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3.
Then add the ginger and cook on medium heat for 3-4 minutes
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4.
Add the chopped spinach and sauté on high heat until tender and most of the water is evaporated. Add the salt.
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5.
Set aside and allow the spinach to cool completely.
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6.
Whisk together the yogurt, cumin powder, red chilli powder, black pepper and salt. Fold in the cooled spinach mixture into the whisked yogurt. Transfer to a serving dish and refrigerate for 2 hours before serving.
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7.
The final step is the make the seasoning.
Heat oil in a tadka pan; add the seasoning ingredients and allow it to roast and crackle. Once it roasts and crackles, turn off the heat.
Pour the seasoning onto the Palak Raita
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