Very Green Spinach Raita (Palak Raita)

This Very Green Spinach Raita (Palak Raita) is a vibrant and refreshing side dish that comes together in about 20 minutes. With creamy yogurt, aromatic spices, and the goodness of fresh spinach, this raita is soothing, cooling, and perfect to pair with spicy Indian meals. The combination of blanched spinach, yogurt, and a flavorful tempering creates a deliciously smooth and green side dish that will elevate any meal.

Why You’ll Love This Recipe

• Quick and easy — ready in just 20 minutes

• Refreshing and cooling — perfect as a side dish to spicy curries or rice dishes

• Packed with nutrients — spinach adds a boost of vitamins and minerals

• Customizable flavor — adjust the spices to suit your taste preferences

• Vibrant color — a beautiful green raita that adds a pop of color to your table

ingredients

(Tip: You can adjust the quantities using the scale if you want to make more servings.)

For the Spinach Puree:

• 500 g spinach leaves (cleaned and tough stems trimmed)

• 200 g spinach leaves (blanched and pureed)

• 300 g spinach leaves (chopped)

• 3 cups water (for blanching)

• 2 pinches of sugar (optional)

• Salt (for blanching)

• Ice for ice bath

For the Raita:

• 500 g plain yogurt (Greek yogurt works well)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon red chili powder (adjust to taste)

• ½ teaspoon chaat masala

• ½ teaspoon roasted cumin powder

• ½ teaspoon black salt (kala namak)

For the Tadka (Tempering):

• 1 tablespoon oil

• ¾ teaspoon cumin seeds

• 1 tablespoon garlic, chopped

• 1 teaspoon ginger, finely chopped

• 1-2 green chilies, chopped (adjust to taste)

• 300 g spinach leaves, chopped

directions

1. Make Spinach Puree:

• Bring 3 cups of water to a boil in a large cooking pot. Add a pinch of salt and 2 pinches of sugar to the water.

• Add the washed spinach leaves (and tender stems) to the boiling water and cook for 2-3 minutes on medium heat.

• Once the spinach is blanched, immediately transfer it to an ice bath to stop the cooking process. Let it cool for 2-3 minutes.

• Drain the spinach well and squeeze out excess water.

• Blend the spinach into a smooth puree. If necessary, add 1-2 tablespoons of water to get the right consistency. Aim for a thick puree for better color and texture.

2. Prepare the Raita:

• In a large bowl, combine the plain yogurt, salt, red chili powder, chaat masala, roasted cumin powder, and black salt.

• Add 3 tablespoons of the spinach puree to the yogurt and mix. You can add more puree for a deeper green color and more spinach flavor, but be careful not to overpower the yogurt.

• Whisk everything together until smooth. If needed, adjust the consistency with cold water to make it pourable.

• Taste and adjust the salt and spices as desired.

3. Prepare the Tadka (Tempering):

• Heat oil in a small pan over medium-low heat.

• Add cumin seeds, garlic, ginger, and green chilies to the hot oil and sauté for about 10 seconds. Be careful not to burn the spices.

• Add the chopped spinach leaves and cook on medium heat, stirring constantly, until the spinach wilts and releases its moisture. Make sure all the water evaporates before removing from heat.

• Let the cooked spinach cool completely.

4. Assemble the Raita:

• Once the spinach has cooled, add it to the prepared yogurt mixture and stir well to combine.

• Refrigerate the raita for 15-20 minutes before serving to allow the flavors to meld.

5. Serve:

• Serve chilled as a refreshing side dish with your favorite Indian meals like biryani, curries, or grilled meats.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Non-Dairy Version: Use non-dairy yogurt (like coconut or almond yogurt) for a dairy-free raita.

• Spicy Version: Add more green chilies or a pinch of black pepper to increase the heat.

• Add More Veggies: You can add finely chopped cucumber for extra crunch and freshness.

• Use Frozen Spinach: If fresh spinach is not available, frozen spinach can be used as a substitute. Just thaw and squeeze out excess water before pureeing.

Storage

• Store any leftover raita in an airtight container in the refrigerator for up to 2-3 days.

• Stir well before serving as the ingredients may separate slightly after chilling.

FAQs

1. Can I make this raita ahead of time?

Yes, you can make the raita a few hours in advance or the night before. It actually tastes better after chilling for a bit!

2. Can I use cooked spinach instead of blanching it?

Blanching spinach helps preserve its vibrant green color. However, you can use cooked spinach if you’re short on time.

3. Is this raita spicy?

The raita is mildly spiced, but you can adjust the chili powder and green chilies to suit your preferred spice level.

4. Can I add other herbs?

Yes! You can add a handful of fresh mint or cilantro for extra flavor if desired.

5. How do I prevent the spinach from turning brown?

Blanching the spinach helps preserve its green color, and the ice bath is essential to stopping the cooking process and maintaining its vibrant hue.

Conclusion

Very Green Spinach Raita (Palak Raita) is a delicious, refreshing, and healthy side dish that pairs perfectly with spicy Indian meals. The creamy yogurt, aromatic spices, and vibrant spinach create a flavorful and cooling contrast to hearty dishes. Whether you’re serving it alongside curry, rice, or grilled meats, this raita is sure to be a hit at your table!