Raita is a traditional Indian condiment which can be made by adding any vegetables or herbs to the primary ingredient, yogurt. It’s a versatile and cooling accompaniment to curry that’s super quick to make. My spinach and mint raita can be made ahead then popped in the fridge until you are ready to eat. It’s perfect for dipping the naans in and any leftovers will make a great dip or sandwich filling.
Ingredients
Method
Step 1
Place the baby spinach into a large sauté pan and pour over some boiling water from your kettle. Stir well until the spinach wilts and then drain immediately. Pour over cold water until the spinach is cool, drain again and squeeze out any excess moisture. Chop the spinach roughly and set aside until needed.
Step 2
Heat the oil in a small frying pan over a medium heat. Add the cumin seeds and when they begin to sizzle, add the garlic and chilli. Stir for 1-2 minutes and remove from the heat. Leave to cool slightly.
Step 3
Place the yoghurt into a bowl, along with the spinach and mint. Season well with salt and pour over the garlic and chilli oil. Stir well, taste for seasoning and transfer to your serving bowl. Unless you are serving it immediately, keep the raita in the fridge until needed.
