Spinach Raita

Let's Cook

1. Step 1.

   Bring a pan of water to a boil, add the baby spinach, and cook for 2 minutes until wilted. Drain the spinach and immediately transfer it to a bowl of iced water to stop the cooking and preserve its bright green color. Once cool, squeeze out as much water as possible from the spinach, then roughly chop it.

2. Step 2.

   In a mixing bowl, combine the chopped spinach with the Greek yogurt, lemon juice, and salt. Stir well until evenly mixed.

3. Step 3.

   While the spinach yogurt mixture sits, heat the vegetable oil in a small frying pan over medium-low heat. Add the sliced garlic and cook for 3–4 minutes, stirring occasionally, until the garlic starts to crisp and turn golden. Stir in the ground cumin and cook for about 30 seconds until fragrant, then remove the pan from the heat and let the spiced garlic cool slightly.

4. Step 4.

   Spoon the crispy spiced garlic over the spinach yogurt mixture just before serving. Serve immediately as a cooling side dish with spicy curries or as a dip.