Heat the oil in a pan on medium heat. Once hot add sesame seeds and saute for a few seconds or until seeds start to pop.
Add ginger and green chili. Saute for 40-60 seconds or until the raw smell of ginger goes away.
Now add chopped spinach. Cook until it is wilted.
While spinach is cooking, take yogurt in a bowl. Add salt, black salt, red chili powder and roasted cumin powder.
Whisk the yogurt really well until smooth and spices are mixed.
Add cooked spinach. And mix until spinach is evenly distributed into the yogurt.
Notes
Chill the raita for 30 minutes in the refrigerator before serving.Storage: You can make this spinach raita ahead of time and store it in an airtight container in the refrigerator. It stays good for 2-3 days.Variations:
You can cook some chopped onion before cooking spinach.
You can add raw grated carrot into the raita for some fresh and crunchy elements. Or you can cook the carrot along with spinach.
You can add some fresh herbs as cilantro or mint leaves for some fresh herby flavor.