Palak Ka Raita - Spinach In Yogurt

Bowl of fresh spinach leaves on wood
Westend61/Creative RF/Getty Images
Ratings (6)
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 2 to 4 Servings
Nutritional Guidelines (per serving)
187 Calories
4g Fat
33g Carbs
9g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This raita is both tasty and nutritious. Serve it with your favorite daal and plain boiled or fragrant rice for a lovely vegetarian meal!


  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 bunch spinach, washed and chopped fine (approximately 1/2 lb or 250 gms)
  • 2" piece of ginger grated
  • 2 green chilies chopped very fine (optional)
  • 1 cup fresh, thick unsweetened yogurt - whisked till smooth
  • salt to taste
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp cumin seeds
  • 5 cloves garlic chopped very fine
  • 1 dry red chili broken into small pieces

Steps to Make It

  1. Heat the cooking oil in a pan on medium heat. Add the spinach, ginger and green chilies to it and cook till the spinach is soft. Remove from fire and allow to cool.

  2. Put the spinach mixture into a mixing bowl. Add the yogurt and salt to taste. Stir to blend all ingredients well. Keep aside for now.

  3. Heat the remaining cooking oil in a small pan and when hot, add the cumin seeds, chopped garlic, and dry red chili pieces. Fry till spluttering stops and the spices are slightly darker.

  4. When this happens, remove from heat and pour evenly over the yogurt spinach mixture. Sir to blend and serve.