Description
Very Green Spinach Raita (Palak Raita) is a vibrant, refreshing, and creamy Indian side dish that comes together in just 20 minutes. This cooling raita is made with blanched spinach, yogurt, and aromatic spices, offering a soothing contrast to spicy Indian meals. The combination of fresh spinach, tangy yogurt, and flavorful tempering creates a smooth, green raita that’s perfect with curries, rice dishes, or grilled meats. It’s not only delicious but also packed with nutrients, making it a healthy addition to your meal.
Ingredients
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
Instructions
- Make Spinach Puree:
- Bring 3 cups of water to a boil in a large pot. Add a pinch of salt and 2 pinches of sugar.
- Add the washed spinach leaves (and tender stems) to the boiling water. Cook for 2-3 minutes on medium heat.
- Immediately transfer the spinach 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. Add 1-2 tablespoons of water if needed to achieve the right consistency. Aim for a thick puree for better texture and color.
- Prepare the Raita:
- In a large bowl, combine the yogurt, salt, red chili powder, chaat masala, roasted cumin powder, and black salt.
- Add 3 tablespoons of the spinach puree to the yogurt mixture and stir. Add more puree for a deeper green color and stronger spinach flavor if desired.
- Whisk everything together until smooth. Adjust the consistency with cold water if needed, to make it pourable.
- Taste and adjust the salt and spices as desired.
- 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. Sauté for about 10 seconds, being 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.
- 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.
- Serve:
- Serve chilled as a refreshing side dish with your favorite Indian meals like biryani, curries, or grilled meats.
Notes
- Non-Dairy Version: Use non-dairy yogurt (such as 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: Add finely chopped cucumber for extra crunch and freshness.
- Use Frozen Spinach: If fresh spinach is unavailable, you can use frozen spinach. Just thaw and squeeze out excess water before pureeing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Mixing
- Cuisine: Indian
