Palak Raita/Spinach raita
Recipe Information
Palak Raita
Cultural Context
Originating from the Indian subcontinent, Raita is a cooling yogurt-based side dish that complements spicy meals. Palak Raita, made with fresh spinach, is a nutritious variation that enhances the flavor and texture of traditional raita. It's commonly served with biryanis and curries, providing a refreshing contrast to rich dishes. Today, variations of raita are enjoyed globally, often featuring different herbs and vegetables.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds creaminess with fewer calories.
green chili
🥗Healthier: jalapeño
💰Cheaper: bell pepper
Jalapeño provides heat with a similar flavor.
Wash spinach very well in running tap water.
Blanch Spinach. Boil water in a pan, add spinach and keep it for 1-2 minutes.
Transfer it to ice cold water and let it be there for another 2-3 minutes.
Now drain the water from spinach completely. You can squeeze it to drain water. Puree it.
Take fresh plain yogurt. It can be homemade or store bought. I prefer my homemade yogurt.
To it add roasted jeera powder/cumin powder, honey/sugar, red chilli powder and whisk till smooth consistency.
Add spinach puree and mix well in yogurt. Cover it and refrigerate till serving time.
Before serving mix black salt in yogurt and add pomegranate seeds to it.
Finely chop spinach leaves.
Heat oil in a pan. Add cumin seeds, when seeds crackle, add minced garlic (optional) and chopped spinach leaves.
Saute for a while, when leaves start wilting and water dries, switch off the flame.
Cool spinach and add to raita. You can add tempering of cumin seeds and curry leaves.
In a tadka pan/small pan, heat oil. Add cumin seeds.
When seeds crackle, add curry leaves and red chilli.
During winter months you can add tadka of Garlic in oil.
Next, add finely chopped/minced garlic.
Add tadka to raita.
Serve raita chilled.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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