Firstly, heat 1 teaspoon of oil in a Kadai. Add cumin seeds. Let them splutter.
Add chopped spinach, salt, and saute for 2-3 minutes till the spinach leaves are wilt or cooked well. Cool the mixture and then before adding to the yogurt.
Whisk the yogurt or curd in a large mixing bowl. Add sautéed spinach mixture to the yogurt.
Then add the spices like roasted cumin powder, black salt, pepper, and salt. Mix well. Taste at this stage to make sure the amount of salt and spices is enough.
Prepare the tempering, Heat 1 teaspoon of oil, once hot add mustard seeds, red chilies, and curry leaves, let them crackle for a few seconds, this step is optional.
Pour the tempering over the palak ka raita. Palak Raita is ready, Serve chilled.