Spinach and dill raita

You might not associate dill with Indian cooking, but its often paired with greens like in this recipe by Anjum Anand
By Anjum Anand
Spinach and dill raita
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tsp ground cumin
  • 75 g baby spinach, washed
  • 10 g dill
  • 300 g plain yogurt


1. Toast the ground cumin in a small frying pan over a high heat for about 30 seconds, or until aromatic. Shake the pan frequently to prevent the cumin from burning. Transfer to a bowl.

2. Place the spinach and dill into a pan with the water and cook over a high heat for 1-2 minutes, or until the spinach has wilted. Drain and squeeze out any excess liquid with your hands. Finely chop.

3. Stir the chopped spinach and dill into the yogurt, then stir in the toasted ground cumin. Season to taste with salt. Serve chilled.

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