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    Recipe Index » Side Dishes » Raita

    Spinach Raita (Palak Raita)

    Published: Mar 15, 2022 · Last Modified: Mar 16, 2022 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe
    Spinach raita served in a bowl garnished with roasted cumin powder

    This healthy, nutritious and super delicious spinach raita is the perfect accompaniment for any Indian meal. This palak raita recipe cannot get any easier than this. 

    Spinach raita garnished with some cooked spinach and cumin powder.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    Super easy to make: The method is so easy, just cook the spinach and mix with yogurt along with a few spices. Simple, right?

    Nutritious: As you know that spinach is high in many nutrients. Plus, yogurt is a good source of several vitamins, minerals and of course protein for vegetarians. So this spinach raita is perfectly healthy and full of nutrients.

    Taste & Flavor: subtle flavor of spinach (no flavor is overpowering) with the taste of basic raita spices. In short, it is mild in taste and pairs well with any pulao or biryanis. 

    Good to have during the summer season: Yogurt is cooling and refreshing on your body during the summer heat. So this palak raita is best to consume during the summer season.

    🧾Ingredient Notes

    To make this spinach raita, you’ll need 10 ingredients. All of them are easily available in your Indian pantry.

    • Spinach: As spinach is a leafy green, I prefer to buy organic spinach. Try not to use baby spinach, as it has a very mild taste after cooking.
    • Yogurt: Homemade or store-bought plain yogurt works. Start with chilled, refrigerated yogurt, as spinach raita tastes best when served chilled.
    • Roasted cumin powder: This is the must-add spice when it comes to any raita recipe. To make it at home just dry roast the cumin seeds until aromatic and golden in color. Let it cool down and grind into the fine or coarse powder. 
    • Black salt: It adds a unique zing to the raita. There is no substitute for the black salt aka kala namak.
    • Ginger & Green chili: I have added finely chopped both. Instead, you can add crushed in mortar and pestle or simply use ginger paste and chopped chili. 
    • Sesame seeds: It pairs really well with spinach. It adds a nice surprise texture and nutty flavor to every bite.

    👩‍🍳Step By Step Photo Instructions 

    Cooking Spinach:

    1) 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.

    2) Add ginger and green chili. Saute for 40-60 seconds or until the raw smell of ginger goes away.

    3) Now add chopped spinach.

    4) Cook until it is wilted. 

    Collage of 4 steps showing sauteeing sesame seeds, ginger, chili and cooking spinach.

    Making Spinach Raita:

    1) While spinach is cooking, take yogurt in a bowl. Add salt, black salt, red chili powder and roasted cumin powder.

    2) Whisk the yogurt really well until smooth and spices are mixed.

    3) Add cooked spinach.

    4) And mix until spinach is evenly distributed into the yogurt.

    Collage of 4 steps showing mixing spices and cooked spinach into the smooth yogurt.

    💭Expert Tips

    • Chill the raita for 30 minutes in the refrigerator before serving. 
    • Spinach raita tastes best when served chilled.

    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 such as cilantro or mint leaves for some fresh herby flavor.

    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.

    🍽 Serving Ideas

    • Even though this spinach raita is mild in flavor, it pairs well with any spicy rice dish like pulao, veg Hyderabadi biryani, capsicum rice, etc.
    • It can be served with stuffed paratha like aloo paratha, gobi paratha or regular paratha like cabbage paratha, vegetable paratha.
    • Serve as a side dish with any Indian meal that consists of dal, rice, roti, sabzi, pickle, papad etc.
    Spinach raita served in a bowl garnished with roasted cumin powder

    Check Out Other Healthy Raita Recipes

    • Cucumber raita
    • Carrot raita
    • Vegetable raita
    • Onion tomato raita
    • Mint raita

    Did you try this spinach raita recipe (palak raita)? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Spinach raita served in a bowl garnished with roasted cumin powder
    Print Pin

    Spinach Raita (Palak Raita)

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    This healthy, nutritious and super delicious spinach raita is the perfect accompaniment for your any Indian meal.
    Author: Kanan
    Course: Side Dish
    Cuisine: Indian
    Calories: 87kcal
    Servings 3
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 teaspoons Oil
    • 1 teaspoon Sesame seeds
    • 1 teaspoon Ginger chopped finely
    • 1 small Green chili chopped finely
    • 1 cup Spinach (Palak) chopped and tightly packed
    • 1 cup Plain yogurt (dahi or curd)
    • Salt to taste
    • ¼ teaspoon Red chili powder
    • 1 teaspoon Roasted cumin powder
    • ½ teaspoon Black salt (Kala namak)

    Instructions 

    • 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.

    Nutrition

    Calories: 87kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 487mg | Potassium: 204mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1076IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Michelle

      September 15, 2018 at 10:21 pm

      Delicious and healthy!5 stars

      Reply
      • Kanan

        September 17, 2018 at 9:52 am

        yes, it is. Thank you.

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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