This raita is loaded with nutrients, and is made with Palak aka Spinach, which belongs to the Amaranthus family. I have used Delhi Palak, in which the stems are very thin.Spinach acts as a great anti-cancer and anti-inflammatory agent, it reduces many health disorders, stimulates bone protein, low in calorie but high in nutrients. To this, pearl onions and pomogranates, which are considered to be the "Fruit of Paradise" are added too. Pomegranate prevents heart disease, lowers blood pressure, can help and prevent cancer and is a good source of dietary fibres.
Ingredients
Curds - 5 cups
Palak - 1 bunch
Small onions/Shallots - 6-7
Garlic - 3 pods, chopped fine
Pomegranate arils - 1/2 cup
Chilli powder - 1/4 tsp
Hing powder - a pinch
Salt to taste
Cooking oil - 2 tsps
Jeera - 1/2 tsp to season
Recipe Cuisine: South/North Indian; Category: Lunch/dinner
Prep time: 10mts; Mixing time: 5mts
Serves 6
Add cooking oil in a pan, season jeera, then add hing powder, finely chopped onions,chopped garlic and chilli powder.
Saute for a while, then add the chopped, cleaned palak leaves, add salt.
Keep sauteeing, it will be cooked and shrunk in no time.
Whisk the curds well.
Cool down the sauteed and shrunk palak and add it to the whisked curds
Mix well, and decorate with pomegranate arils.
Variations
* Grated carrots also can be added.
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