There’s nothing like a cooling bowl of raita on a hot summer day. This Palak Raita is inspired by the regal culinary legacy of Sailana, a town in Madhya Pradesh.
Sailana has rich culinary history that traces back to its royal heritage. The town was once the seat of the princely state of Sailana, known for its opulent lifestyle and royal kitchens. The dishes skilfully balance spices, herbs, and ingredients to create a perfect amalgamation of sweet, spicy, tangy, and savoury notes. This recipe is no different.
Add a touch of majesty to your everyday meals with this layered Palak Raita.
|Preparation Time||10 minutes|
|Cook Time||5 minutes|
Ingredients for Palak Raita Spinach Raita – (A Sailana Recipe)
(1 cup=200 ml, 1 tbsp=15 ml)
|2 cups||Spinach, washed and cut finely|
|1 no.||Onion, cut finely|
|3 – 4 tbsp||Ghee|
|½ inch||Piece of ginger, grated|
|2 nos.||Cloves powdered|
|3 – 4||Cloves, whole|
|½ tsp||Powdered Cinnamon|
|1 tsp||Black cardamom powdered|
|3 – 4||Cloves of garlic minced|
|4 cups||Yogurt, beaten and strained|
|1 – 2 tbsp||Sugar|
|Salt to taste|
|Curry leaves for garnish|
Instructions for Palak Raita Spinach Raita – (A Sailana Recipe)
|1.||Heat about 2 tbsp ghee in a kadhai. Sauté the onions until brown. Sauté the spinach and ginger. Add 1/4th cup water and cook the spinach until it softens and water dries out completely. Set aside to cool.|
|2.||Take the yogurt in a bowl. Add in the ground cloves and cinnamon powder. Add in sugar, salt and garlic minced. Now mix the above-prepared spinach mixture. Chill for 1 – 2 hours.|
|3.||For the tempering heat the remaining ghee – add whole cloves, grated cardamom and 3-4 curry leaves. Sauté. Add the tempering to the raita just before serving. Serve chilled with your meals.|