Palak Raita Spinach Raita – (A Sailana Recipe)

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.

Servings 4 persons
Course Main
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
1/4th cup Water
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.


Print Friendly, PDF & Email

You Might Also Like