Palak Raita (Spinach and Yougurt dish)
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Check the spinach leaves for crispness and no holes.
Take half of the spinach leaves and set the rest aside.
Boil water and blanch the spinach for a short time.
Prepare a bowl of ice water to refresh the spinach after blanching.
Plunge the blanched spinach into the ice water to retain its green color.
Remove the spinach from the ice water and squeeze out the excess water.
Chop ginger finely and then chop garlic.
Heat a pan with a little oil and add the chopped ginger and garlic, sautéing until the garlic is brown.
Chop two green chilies and add them to the pan with ginger and garlic.
Chop the blanched spinach finely and add it to the ginger-garlic mixture, sautéing briefly to combine flavors.
Add salt and roasted cumin powder to the spinach mixture, then remove from heat and let it cool to room temperature.
Put the spinach mixture in the refrigerator to cool down further.
Whisk the yogurt to a smooth consistency, ensuring it is thick.
Add salt, black salt, and chaat masala to the yogurt and mix well, tasting for seasoning.
Take the remaining spinach leaves, roll them up, and cut them finely.
Heat oil in a separate pan until hot for deep frying.
Fry the finely chopped spinach until crisp, then drain on newspaper to remove excess oil.
Combine the cooled yogurt with the sautéed spinach, blending them together.
Layer the fried spinach on top of the yogurt and sautéed spinach mixture.
Roast sesame seeds and sprinkle them on top of the assembled raita.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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