“I love this raita, it is silky and delicious and somehow children love it. It really goes well with any North Indian meal but is just as delicious served with some naan and grilled vegetables.” Anjum Anand, Anjum's Australian Spice Stories
- 75 g baby spinach, washed
- 300 g plain yoghurt
- 10 g fresh dill, stalks removed, fronds finely chopped
- ¾ tsp ground roasted cumin
- salt and freshly ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 2 tablespoons water in a large frying pan over high heat. Add the spinach and toss for 2 minutes or until wilted. Drain and when cool enough to handle, squeeze out any excess water.
Place the remaining ingredients into a bowl, add the spinach and stir until well combined. Refrigerate until needed.