Palak Raita | Spinach Raita - Indian Veggie Delight

5 from 7 votes

Palak Raita | Spinach Raita

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

Course Side Dish

Cuisine Indian

Keyword palak ka raita, palak raita, spinach raita

Diet Gluten-Free, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 167kcal

Firstly, heat 1 teaspoon of oil in a Kadai. Add cumin seeds. Let them splutter.
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.
Whisk the yogurt (or curd) in a large mixing bowl. Add the sautéed spinach mixture to the yogurt.
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.
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.
Pour the tempering over the palak ka raita. Palak Raita is ready, Serve chilled.

Make sure to sauté or blanch the spinach, as raw spinach doesn’t taste great in this raita. You can also sauté green chilies along with the spinach.
Adding milk prevents the yogurt from turning sour. If you are using fresh yogurt, skip it.
If the palak raita becomes too thick, add a little water to achieve the desired consistency.
To make this easy palak ka raita recipe low-carb or Keto-friendly, use Greek Yogurt.
You may add vegetables like chopped onions, cucumbers, tomatoes, and grated carrots for extra texture and nutrition.
You can also add fresh herbs like finely chopped mint (pudina) or coriander leaves for added flavor.
Try using spinach raita as a dip for crunchy veggie sticks like celery, carrots, and bell peppers.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.