Spinach Raita

By: Manjula Jain

August 10, 2009

Serving : 4 people

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Spinach Raita

Spinach raita is a refreshing yogurt-based dish made with spiced spinach and yogurt. By adjusting its thickness, you can also serve spinach raita as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve it.

Spinach Raita

Ingredients

Ingredients:

  • 2 cups chopped spinach, stems removed
  • 1 teaspoon oil
  • 1/2  teaspoon cumin seeds (jeera)
  • Pinch of asafetida (hing)
  • 2 whole red chili
  • 1/2  teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 1/2  cup yogurt

Instructions

Method:

  • Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready.
  • Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
  • Add spinach, salt, and black pepper and stir-fry, pressing the spinach down to allow most of the water to evaporate but still leaving the spinach moist.
  • After the spinach cools off, mix it well into the yogurt.
  • Add milk to the raita about half a cup adjust to the desire consistency.
  • For best result serve chill.

Notes

Tips:
Frozen chopped spinach can be used instead of fresh spinach.
Variations:
  1. Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.
  2. To serve as a dip add about ¼ cup of milk but keep thicker then raita.
Serving suggestion:
Serve over plain rice or as a side dish with any meal.

Spinach Raita

Spinach raita is a refreshing yogurt-based dish made with spiced spinach and yogurt. By adjusting its thickness, you can also serve spinach raita as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve it.

Ingredients:

  • 2 cups chopped spinach, stems removed
  • 1 teaspoon oil
  • 1/2  teaspoon cumin seeds (jeera)
  • Pinch of asafetida (hing)
  • 2 whole red chili
  • 1/2  teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 1/2  cup yogurt

Method:

  1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready.

  2. Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.

  3. Add spinach, salt, and black pepper and stir-fry, pressing the spinach down to allow most of the water to evaporate but still leaving the spinach moist.

  4. After the spinach cools off, mix it well into the yogurt.

  5. Add milk to the raita about half a cup adjust to the desire consistency.

  6. For best result serve chill.

Tips:

Frozen chopped spinach can be used instead of fresh spinach.

Variations:

  1. Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.
  2. To serve as a dip add about ¼ cup of milk but keep thicker then raita.

Serving suggestion:

Serve over plain rice or as a side dish with any meal.

Raita
Indian

How to Make Palak Raita - Manjula’s Kitchen 

What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making palak ka raita or spinach raita, it’s a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring palak or spinach and a selection of Indian spice powders. 

1. Heating Oil and Infusing Flavours: Initiating Palak Raita Preparation 

Begin the palatable journey of creating Palak Raita by heating oil in a saucepan over medium-high heat. A simple test, featuring the crackling of a cumin seed, confirms the readiness of the oil for the culinary symphony about to unfold. With the aromatic base established, infuse the oil with the distinctive essence of asafetida and cumin seeds. As the cumin seeds crackle, introduce red chilies, stirring the mix for a tantalizing burst of flavour that sets the stage for the vibrant palak raita.

  1. Sautéing Spinach with Seasonings: Crafting the Palak Raita Base

Add the star ingredient, spinach, to the fragrant mix, along with a dash of salt and black pepper. Engage in a thorough stir-fry, applying gentle pressure to the spinach, coaxing it to release its moisture. The objective is to strike a balance, allowing most of the water to evaporate while retaining the spinach's inherent moisture. This meticulous step forms the foundation of the palak raita, infusing it with the earthy essence of spinach.

  1. Blending Spinach with Yogurt and Milk: Achieving Palak Raita Consistency 

Once the sautéed spinach cools off, seamlessly integrate it into the waiting yogurt. This integration creates a symphony of textures and flavours, transforming the yogurt into the creamy canvas for the palak raita. To achieve the desired consistency, introduce milk gradually, adjusting until reaching the perfect balance. This harmonious blend of yogurt and milk ensures a palak raita that is not only flavorful but also luxuriously creamy.

  1. Chilling for Optimal Enjoyment: Perfecting the Palak Raita Experience 

For optimal results, serve the palak raita chilled. This step enhances the overall sensory experience, allowing the flavours to meld and intensify. The coolness complements the earthy spinach and the tanginess of the yogurt, resulting in a refreshing and delightful palak raita that is sure to tantalize the taste buds.

  1. Tips and Variations: Enhancing the Palak Raita Recipe 

Consider using frozen chopped spinach as a convenient alternative to fresh spinach. Additionally, palak raita transforms into a versatile spread when served with bread or crackers, maintaining a thick consistency without the need for additional milk. For a dip, add approximately ¼ cup of milk, ensuring a thicker texture than traditional raita. These variations allow palak raita to shine in diverse culinary roles, catering to a spectrum of taste preferences.

  1. Serving Suggestions: Palak Raita as a Versatile Accompaniment 

Experience the versatility of Palak Raita by serving it over plain rice or as a side dish accompanying any meal. Its dynamic flavours and creamy texture make it a perfect accompaniment to a variety of dishes, contributing a touch of freshness and vibrancy to the overall dining experience.

Comments

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    Avocado Paratha - Manjula's Kitchen - Indian Vegetarian Recipes
    April 3, 2020 at 10:55 am

    […] Serve them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita. […]

    Virginia Fernandez Ruiz
    March 1, 2020 at 7:53 pm

    Really YUMMY, I lern a lot with your receipts, I can make same varying in dayly cooking for family

    Shubhi Jain
    November 9, 2016 at 2:22 am

    My niece is not fond of spinach, but this can give her interest to eat spinach. Thank you

    shanu
    November 11, 2012 at 9:14 am

    the raita become little bitter how I can approve

    Archana
    May 2, 2012 at 9:23 am

    Dear Aunty, thanks for this wonderful healthy raita. It was great.

    Raima
    June 30, 2010 at 3:20 pm

    Dear Majulaji,

    Thank you so much for your wonderful vegan recipes. Cooking has been rocket science for me till now although my mum is an excellent cook. (South Indian dishes)

    Today I tried this Spinach Raitha and it turned out really good. Will definitely try out more. Keep it coming.

    Rahat Saba
    May 25, 2010 at 4:17 am

    hmmm…… next time when my mom brings spinach I will try this recipie

    Anjuman
    May 22, 2010 at 9:51 pm

    Hi,
    I am a fan of your cooking. Really enjoy cooking with your recipe. I dont understand one spice name from this recipe – “asafetida (hing)”. Would you please give me idea about this or any alternative name?

    Thanks
    Anjuman

    Kalpana
    March 10, 2010 at 4:46 pm

    Hi aunty, I made the spinach raita and it came out well…. my husband and myself liked it very much…. it was tasting amazing…. pls can you suggest different types of raita.

    G.V.VAITHIANATHAN
    February 9, 2010 at 9:55 pm

    Madam, Namaskaram. I have tried this spinach raita. In fact, I made this today morning. My WIFE was very very happy. My kids also enjoyed. UNFORTUNATELY, I got only 1 table spoon only.

    Rashmi Malhotra
    January 15, 2010 at 2:05 am

    Auntyji, So glad I saw this recipe on your site. We were really missing something so tasty yet simple and inexpensive. As it is I keep modifying a lot of curd salads from different regional preparations. So we have Beetroot and carrot raita, cucumber raita ( both with a little tempering)and sweet cabbage raita with green grapes. Please tell me if Bathua raita can be prepared the same way.

    Sonal Parikh
    January 1, 2010 at 7:46 am

    Ms.Manjula

    I love your recipe but I would like to see how you make Bajri Dhebra.

    Sonal Parikh

    reshma
    December 25, 2009 at 2:37 am

    Hi Aunty,

    I dont have enough words to say how thankful i am to you for your website and the wonderful way in which you show how to make any dish.
    Ever since i have found your website, i have tried many dishes following your instructions, and i must say all have turned out wonderfully well, all thanks to you!! I stay away from home, so i didnt get any chance to learn cooking from my mom, but i feel you’ve filled that space.
    I really appreciate you and a heartful thanks for sharing all the wonderful, nutritious and astonishing recepies.

    With Regards,
    Reshma.

    Lisa
    November 26, 2009 at 10:51 am

    I just found your website through youtube. I LOVE how you explain the recipes. I’m a little lost as to what asafetida (hing) is or where I can find it though? Is there an English translation or similar spice? Where would I be able to find this?
    I live in Toronto. It’s a HUGE multicultural city, so I guess maybe I can find it in a specialty shop?

      Nisha
      January 5, 2010 at 1:48 pm

      Hey,

      You can buy it at an Indian store

      Valerie
      March 8, 2016 at 8:31 am

      I’m in Hamilton and usually buy it at an Indian grocery store. I’ve never seen it labelled “hing”, but as asafoetida.

    Lakshmi
    November 5, 2009 at 3:52 pm

    Hello,

    Thankyou for this spinach recipe. It is very simple and healthy and i liked a lot!

    Regards,
    Lakshmi

    Jennidy
    October 4, 2009 at 12:10 pm

    This is a wonderful recipe. I am vegan so I used soy yogurt. It was very tasty. Would you please post some more ideas for raitas?

    Rajshree
    September 15, 2009 at 12:51 am

    Hi Aunty,

    Ur recipes r really great and any1 can easily understand thanx once agn.

    Apurva
    August 22, 2009 at 10:34 am

    Hi Manjula,

    Very impressed with your website and videos. Thanks a lot for the wonderful recipes!

    Apurva and Suparna

    Jenni
    August 21, 2009 at 1:32 pm

    Looks delicious, I love spinach raita. My version is a little different, but same kind of idea. I have pictures on my blog if you are interested:
    http://mangosoup.blogspot.com/2009/08/spinach-raita.html

      Jaya
      August 21, 2009 at 6:49 pm

      Jenni, your recipe doesn’t include which spices you use. It’s not really a recipe at all, just pictures.

    prashanthi
    August 11, 2009 at 12:12 pm

    i am a south indian and i am following you recipes they are great , is there any option that we can share our recipes like sambar, idly, dosa and some types of rice items .

    priya
    August 10, 2009 at 3:05 pm

    hi aunty,
    thanks for sharing ALL-IN-ONE recipie.will surely try.

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