Palak Raita | Raita for Biryani or Pulao | Quick & Easy Spinach Raita | Spinach Curd Recipe | Ruchi
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.
Steam spinach leaves for 3 to 4 minutes until half cooked.
Chop spinach leaves into halves and bundle them together.
Prepare a bowl of boiling water and place a sieve on top with a lid.
Spread the spinach leaves in the sieve over the boiling water.
After steaming, let the spinach cool for 3 to 4 minutes.
In a mixing bowl, combine 1 cup curd, 1/2 teaspoon cumin seed powder, salt to taste, and 1/4 teaspoon ginger chili paste.
Mix the ingredients well using a beater.
Add the cooled steamed spinach to the curd mixture and mix well.
Garnish with additional cumin seed powder and chopped coriander leaves before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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