Potato Raita with Puréed Greens: The Best Potato Raita with Puréed Greens Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Potato Raita with Puréed Greens

Serves: 4

(Aalu aur Saag ka Raita)
Category: Vegetable Raitas
Makes 4 to 6 servings
This inviting, traditional raita with a green twist, looks good and seems cooling even before you dig into it. To make it into a salad, add extra potatoes.

Print this Recipe

   1 large russet potato
   1 teaspoon cumin seeds
   2 cups nonfat plain yogurt, whisked until smooth
   1 cup coarsely chopped fresh spinach leaves
   1 cup coarsely chopped fresh cilantro, including soft stems
   3 to 4 scallion, coarsely chopped
   1/4 teaspoon salt, or to taste
   1 teaspoon ground pomegranate seeds

Get 150 more recipes like this for ONLY $1

Potato Raita with Puréed Greens is from the Cook'n in India collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Boil the potato in lightly salted water to cover until tender, then peel it, and chop it finely. Then, place the cumin in a small nonstick saucepan and dry-roast over medium high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or in a spice grinder. Then, place the yogurt in a large serving bowl; mix in the potato.

2. In a food processor or blender, process together the spinach, cilantro, and scallions until puréed. Transfer to the yogurt. Add the salt, pomegranate seeds, and half the cumin and mix well. Sprinkle the remaining cumin on top and swirl lightly with a fork, with most of it visible as a garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us