Ingredients:

• 2 cup – Spinach leaves, chopped
• 2 cups – Yoghurt
• Salt to taste
• 1 – Potato, boiled and peeled
• 1 tsp – Ghee
• 1 tsp – Cumin seeds
• 2-3 – Red dried chillies
• 4-5 – Curry leaves
• 1 tsp – Black pepper
• 1 tsp – Chaat masala (optional)
• 1 cup – Water

Method:

1. Steam or boil spinach leaves for 4-5 minutes.
2. Drain water and store it for later use.
3. Blend this spinach with some water and make a puree.
4. Beat yoghurt well, add water and salt to it.
5. Add spinach puree and mix well.
6. Break potato with hands (or grate) and mix with the raita.
7. Heat ghee in a pan and throw cumin seeds, dried red chillies and curry leaves together for a good stir.
8. Pour this tadka to the raita and mix.
9. Garnish with black pepper and chaat masala.
10. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur