Add a few blobs of spinach raita to a plate of spicy dishes for a soothing creaminess. Mmmm.
250g (about 9 oz) baby spinach (or 450g/1 lb full-size spinach, destalked and chopped)
1 cup (250ml), or more, plain unsweetened yoghurt
½ tsp ground cumin
¼ tsp chilli powder
1 clove garlic, peeled and crushed
1 Plunge spinach into a saucepan of gently boiling, salted water and cook for 2–3 minutes until wilted. Drain, refresh with plenty of cold water and drain again. Squeeze gently to remove excess water. Chop finely.