Sautéed Spinach Raita: The Best Sautéed Spinach Raita Recipe from Cook'n

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	Sautéed Spinach Raita

Serves: 4

(Bhuni Palak ka Raita)
Category: Raitas with Herbs and Greens
Makes 4 to 6 servings
Spinach raitas are generally made with pureed, steamed, or boiled spinach. However, I find that a quick sauté brings more flavor to this raita, which is then made even tastier with a sprinkling of dry-roasted sesame seeds and coarsely chopped peanuts.

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   1 teaspoon dry-roasted and coarsely ground cumin seeds
    __Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
   1 teaspoon sesame seeds, dry-roatsed
    __Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
   1 tablespoon vegetable oil
   1 tablespoon peeled minced fresh ginger
   1 teaspoon minced fresh garlic
   8 to 10 ounces fresh spinach (1 small bunch), trimmed of roots only, washed and finely chopped
   3 cups nonfat plain yogurt, whisked until smooth
   1/2 teaspoon salt, or to taste
   Freshly ground black pepper, to taste
   1/4 cup roasted peanuts, coarsely chopped

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1. Prepare the cumin and sesame seeds. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the ginger and garlic, stirring, until golden, about 1 minute. Add the spinach and cook, stirring, until completely wilted and slightly golden, 3 to 5 minutes. Set aside to cool.

2. Place the yogurt in a serving bowl. Add the salt, then mix in the cooled spinach, plus any juices that may have accumulated.

3. Lightly swirl in the cumin and sesame seeds, and the black pepper, with parts of them visible as a garnish. Sprinkle the peanuts on top and serve.

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

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