SPINACH RAITA

Preparation Method :

• Blanch half the spinach. Drain, squeezing out any remaining water, then puree together with the chilli. Shred the remaining spinach.
• Whisk the yogurt and add the spinach puree, black salt and ground cumin. Mix well and chill in the fridge.
• Heat a non-stick pan. Add the shredded spinach and cook over a high heat for 5 minutes, stirring all the time.
• Continue to cook on a high heat until the spinach is almost dry. Remove from the heat, cool and then chill in the fridge.
• Combine the chilled yogurt and spinach just before serving.