Taste Shahi

Pahadi Palak Dahi Tikhari Raita
Table of Contents
1).Ingredients
2).Steps
Ingredients
Prep & Cook Time Type Flavour
15 minutes + 15 minutes North Indian Tangy, Spicy, Fresh
Course Dietary Pattern Serving
Side Dish, Raita, Accompaniment Vegetarian, Lacto-veg, Gluten-free
4
  • For the Raita
    1. 1.5 cups Spinach, finely chopped
    2. 1 cup Thick curd (yogurt), whisked
    3. 1.5 teaspoons Mustard oil
    4. 0.5 teaspoon Mustard seeds
    5. 0.5 teaspoon Cumin seeds
    6. 0.5 teaspoon Jakhiya (optional)
    7. 5 cloves Garlic, finely chopped
    8. 2 Green chilies, finely chopped
    9. 1 small Onion, finely chopped
    10. A pinch of asafoetida (hing)
    11. 0.25 teaspoon Turmeric powder
    12. 0.5 teaspoon Coriander powder
    13. 0.25 teaspoon Red chili powder
    14. 0.25 teaspoon Roasted cumin powder
    15. Black pepper, to taste
    16. Salt, to taste
  • For the Pudina Paste
    1. 2 tablespoons Fresh mint leaves
    2. 1 Green chili
    3. Salt, a pinch
Steps

Prepare the Pudina Paste

  1. Coarsely grind the mint leaves, green chili, and a pinch of salt into a rough paste.
  2. Set aside until needed.

Cook the Spinach Mixture

  1. Heat the mustard oil until it just begins to smoke, then reduce the heat.
  2. Add the mustard seeds, cumin seeds, and jakhiya. Let them crackle.
  3. Add the garlic and green chilies and sauté until lightly crisp and aromatic.
  4. Add the chopped onion and cook until soft and lightly golden.
  5. Stir in the hing.
  6. Add the turmeric powder, coriander powder, red chili powder, roasted cumin powder, black pepper, and salt. Sauté briefly until fragrant.
  7. Add the chopped spinach and cook until the moisture evaporates and the spinach becomes tender without turning mushy.

Finish the Raita

  1. Turn off the heat and allow the spinach mixture to cool for 5 to 10 minutes.
  2. Add the whisked curd and mix until well combined and creamy.
  3. Fold in the prepared pudina paste.
  4. Taste and adjust seasoning if required.
  5. Serve chilled or at room temperature.
Pahadi Palak Dahi Tikhari Raita is a traditional Himalayan region yogurt preparation featuring sautéed spinach, aromatic tempering, and a fresh mint paste. The combination of earthy greens, tangy curd, and bold mountain flavors makes it an excellent accompaniment to everyday meals.