Palak or Spinach Raita is an easy and healthy raita recipe made with yogurt (curd), cooked spinach and some spices

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 2 cups yogurt (curd)
  • 2 cups palak (spinach) (finely chopped)
  • 1 teaspoon cumin (jeera) seeds
  • 1/2 teaspoon roasted cumin (jeera) powder
  • 1/2 teaspoon black salt
  • 1/4 teaspoon black pepper
  • salt (to taste)
  • 1 teaspoon oil

Tempering:

  • 1 teaspoon oil
  • 1 dry red chilli
  • 1/2 teaspoon mustard seeds
  • few curry leaves

Method

  1. Firstly, heat 1 teaspoon of oil in a Kadai. Add cumin seeds. Let them splutter.
  2. Add chopped spinach and salt, then sauté for 2-3 minutes until the leaves are wilted and cooked well. Let the mixture cool before adding it to the yogurt.
  3. Whisk the yogurt (or curd) in a large mixing bowl. Add the sautéed spinach mixture to the yogurt.
  4. Then add the spices, such as roasted cumin powder, black salt, pepper, and regular salt. Mix well. At this stage, taste to ensure the seasoning is balanced.
  5. Prepare the tempering by heating 1 teaspoon of oil. Once hot, add mustard seeds, red chilies, and curry leaves, and let them crackle for a few seconds. This step is optional.
  6. Pour the tempering over the palak ka raita. Palak Raita is ready, Serve chilled.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.