Palak Raita

Portions 4

Difficulté Moyen

Ingrédients

6 ounces baby spinach (170 g ; about 6 lightly-packed cups)
2 cups strained whole-milk yogurt (16 ounces; 454 g)
1/2 medium white or red onion , finely chopped
1 teaspoon Diamond Crystal kosher salt , plus more to taste; for table salt, use half as much by volume
1 teaspoon granulated sugar
1 teaspoon ground cumin
1/4 teaspoon Kashmiri chile powder, optional (see notes)
2 tablespoons finely chopped fresh cilantro leaves and tender stems, optional

1

Add reserved chopped spinach to bowl with yogurt. Stir well to combine. Season with salt to taste. Cover and refrigerate raita until chilled and flavors meld, 30 minutes or up to 24 hours.
2

When ready to serve, transfer raita to large serving bowl and top with cilantro, if using.
3

Large saucepan, colander
4

This recipe can be easily doubled, if desired.
5

Kashmiri chile powder, available at Indian grocery stores or online, has a moderate heat and a slightly fruity flavor, along with a signature vibrant red color. If you can&
6

The cooked, drained, and squeezed-out spinach can be refrigerated in an airtight container for up to 1 day before finishing raita.