Description
A vibrant, flavorful raita perfect as a side or a healthy snack. Creamy yogurt meets sautéed kale for a unique taste.
Ingredients
Units
Scale
- leaves from 4 stems chopped kale
- 3 cups (710 ml) plain yogurt
- 2 tsp oil
- 1 clove minced garlic
- 0.75 tsp roasted cumin powder
- 0.25 tsp chili powder
- salt
- black pepper
- lemon juice
- cilantro
Instructions
- Heat oil in a small pan under medium-high heat.
- When warm, add garlic and sauté for a few seconds until fragrant.
- Add chopped kale and cook for a few minutes, until wilted.
- Add salt and a good squeeze of lemon.
- Cool kale in the refrigerator or freezer.
- When the kale is cooled, mix in the yogurt well.
- Add cumin powder, chili powder, salt or black salt, and black pepper (if using) and mix well.
- Mix in cilantro to taste.
- Before serving, sprinkle additional cumin powder and chili powder on top and garnish with cilantro.
Notes
- For a smoother raita, briefly blend the cooked kale before mixing with the yogurt.
- To adjust the spice level, add more or less chili powder to your preference. Start with less and add more gradually.
- Store leftover raita in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 10