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    Whisk Affair » Recipes » Indian » Raita » Palak Raita (Spinach Raita)

    Published: Dec 2, 2018 | Last Updated On: Oct 8, 2021 by Neha Mathur

    Palak Raita (Spinach Raita)

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    Palak Raita or spinach raita is a simple accompaniment to almost any Indian meal. It is flavorful and light on the palette. Made using yogurt, spinach leaves and a tempering of curry leaves, cumin seeds and hing, this pairs well with any Indian meal. Here is how to make Palak Raita.#Yogurt #Indian #Healthy #Dinner #Accompaniment

    Palak Raita or spinach raita is a simple accompaniment to almost any Indian meal. It is flavorful and light on the palette. Made using yogurt, spinach leaves and tempering of curry leaves, cumin seeds, and hing, this raita pairs well with any Indian meal. Here is how to make it.

    Palak raita served in a bowl.

    Raita or yogurt is great for health, and in India, it is a part of most meals, especially in the South.

    There are often many vegetables added to raita, such as tomatoes, onions, and carrots.

    Palak Raita or spinach in yogurt is a simple accompaniment to almost any Indian meal.

    It is flavorful and light on the palette.

    Although raita is cooling and often eaten with biryani to cut the spice and heat, it can be eaten with plain white rice and gravy too.

    Close up shot of Palak raita.

    Palak is one of the most eaten vegetables in India.

    It is used in dishes as varied as Lauki Chana Dal, Palak Chole, Palak Corn Curry, and Palak Paneer.

    Palak is high on calcium and vitamins and this raita can be prepared a couple of times every week for your dose of good nutrition.

    It is also available in plenty and can be grown in one’s home.

    If you want more variations in raita preparations, try out the Boondi Ka Raita, and Kaddu Ka Raita or Pumpkin Yoghurt too. Fruit Raita can even be enjoyed as a snack or dessert.

    You can make this raita with skim curd if you are looking for a healthier version.

    How to clean Palak?

    Green veggies have a lot of dirt inside them and it is very important to clean them well.

    I soak the palak leaves before chopping them in a big tub of water.

    After 10-15 minutes, the mud settles down. Gently remove the leaves from the water without stirring the water.

    Then repeat this process until the water comes out clean.

    You can also add some salt and a pinch of baking water while soaking the palak.

    But make sure to rinse it with clean water at the end.

    Serving Suggestions

    You can serve this raita with any Indian style meal.

    I particularly like to serve it with Veg Pulao or any biryani.

    Variations

    In the recipe mentioned below, I have chopped the spinach and sauteed it in oil and then added it to the yogurt.

    However, you can also puree the spinach after sauteeing it if you do not like it coming in your mouth.

    When I am making this raita for my son, I make to puree it so that he doesn’t even know that spinach is added in the raita.

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    Step By Step Recipe

    Whisk fresh curd until smooth and keep aside.

    Curd whisked until smooth.

    Heat oil in a pan.

    Oil heating in a pan.

    Once the oil is hot, add cumin seeds and let them crackle for a few seconds.

    Cumin seeds added in the pan.

    Add spinach and green chilli and cover and cook for 5-6 minutes until spinach is softened.

    Spinach added in the pan.

    Remove the pan from heat and let the spinach cool. Add cooked spinach, cumin powder, black salt and salt in the whisked curd and mix well.

    Cooked spinach added in curd.

    Heat oil for tempering in a pan. Once the oil is hot, add cumin seeds, mustard seeds, dry red chillies, and curry leaves and let them crackle for a few seconds. Pour the tempering over the raita.

    Ready palak raita.

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    Palak Raita or spinach raita is a simple accompaniment to almost any Indian meal. It is flavorful and light on the palette. Made using yogurt, spinach leaves and a tempering of curry leaves, cumin seeds and hing, this pairs well with any Indian meal. Here is how to make Palak Raita.

    Palak Raita Recipe

    It is a simple accompaniment to almost any Indian meal. It is flavorful and light on the palette. 
    5 from 1 vote
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 154kcal
    Author: Neha Mathur

    Ingredients 

    • 500 g Fresh curd / Yogurt
    • 1 tablespoon Oil
    • ½ teaspoon Cumin seeds
    • 2 cups Spinach / Palak (Chopped)
    • 1 teaspoon Green chilli (Finely chopped)
    • ½ teaspoon Roasted cumin powder
    • ½ teaspoon Black salt
    • Salt (To taste)

    For Tempering

    • 1 tablespoon Vegetable Oil
    • ½ teaspoon Cumin Seeds
    • ½ teaspoon Mustard Seeds
    • 2-3 Dry Red Chillies
    • 10-15 Curry Leaves
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    Instructions

    • Whisk fresh curd until smooth and keep aside.
    • Heat oil in a pan.
    • Once the oil is hot, add cumin seeds and let them crackle for a few seconds.
    • Add spinach and green chilli and cover and cook for 5-6 minutes until spinach is softened.
    • Remove the pan from heat and let the spinach cool.
    • Add cooked spinach, cumin powder, black salt and salt in the whisked curd and mix well.

    For Tempering

    • Heat oil in a pan.
    • Once the oil is hot, add cumin seeds, mustard seeds, dry red chillies and curry leaves and let them crackle for a few seconds.
    • Pour the tempering over the raita.
    • Serve the raita chilled with any Indian style meal.

    Notes

    You can puree the spinach before adding it in raita.

    Nutrition

    Calories: 154kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 371mg | Potassium: 349mg | Sugar: 7g | Vitamin A: 1840IU | Vitamin C: 87.5mg | Calcium: 180mg | Iron: 1.2mg
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    More Raita Recipes

    • Aloo Raita (Potato Raita)
    • Phool Makhana Raita
    • Kumaoni Sana Hua Nimbu (Nimbu Saan)
    • Bhindi Raita (Spiced Yogurt With Crispy Okra)

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