This post may contain affiliate links.
Soothing to look at and refreshing to eat, this vibrant Rait’s spinach includes spinach two ways (pureed & chopped) and comes together in about 20 minutes. You need a fresh spinach bunch, plain yogurt, few basic aromatics and a handful of spices to make this green beauty!
It pairs beautifully with indian meals, works as a cooling dip, or can be enjoyed by the spoonful on a hot day. However you serve it, it’s a treat to the eyes and delight for the tastebuds.
Whenever I spot a fresh bunch of spinach at the store, I’m instantly taken back to the green patch in my grandmother’s backyard that came alive during the cooler months. While the air outside was still crisp and chilly, inside we’d be gathered around, enjoying bowls of palak ka raita topped with a crackling tadka of crisp cumin and green chillies.
She would say that the tadka changes the taseer (natural cooling property) of yogurt into something little more warming. Her raita always began the same way- blanch the spinach, puree it and fold it with yogurt and spices. It was simple and soothing.
My version holds on to those roots but, additionally, I chop the spinach and saute it with the tadka. This adds a bit of depth, amps up the quantity of spinach and also gives each bite a little something to sink your teeth into.
Ingredients
Spinach – In all my spinach recipes, I use a spinach bunch. It does need a bit more prep like washing and trimming but the flavor is deeper and earthier. I love it. When you are chopping, make sure to use only tender stem parts along with leaves. You may use baby spinach if you wish.
How To Make Spinach Raita
Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.
- Bring 3 cups of water to boil in a cooking pot. Add a pinch of salt and sugar. And then add the washed spinach leaves (and tender stems) to the pot. Cook for 2-3 minutes.
- Blanch the cooked spinach leaves by adding them to an ice bath. Add to a blender jar and make a super smooth puree. Make a thick puree.
- In a large bowl, add plain yogurt, spinach puree and all the spices.
- Whisk until smooth. Taste and adjust the salt and spices as per your liking.
5. Heat oil in a pan over medium-low heat. Once hot, add cumin seeds, garlic, ginger, and green chilies to temper the oil. Sauté for about 10 seconds, then add the chopped spinach and cook until wilted.
6. Add the cooled, cooked spinach to the prepared yogurt and mix thoroughly until well combined. Refrigerate the raita for 15–20 minutes before serving.
My Tips
- Make sure that the yogurt is no too sour or overly mind. Raita is a cooling condiment meant to add a refreshing tang to your meals.
- I personally, like thick consistency raita. You can adjust the consistency as per yoir liking but please note that as the raita rests, it thins slightly as salt draws moisture from spinach.
- You may add finely chopped onions, grated cucumber, or pomegranate seeds for variety and texture to this raita.
Very Green Spinach Raita (Palak Raita)
Soothing to look at and refreshing to eat, this vibrant Rait’s spinach hascomes together in about 20 minutes. You need a fresh spinach bunch, plain yogurt, few basic aromatics and a handful of spices to make this green beauty!
Ingredients
- 500 g spinach leaves (cleaned and tough stems trimmed) blanch 200g spinach leaves and make a puree, chop 300 g spinach leaves
- 500 g plain dahi greek yogurt is fine to use
- cold water
- 1 teaspoon salt adjust to taste
For tadka
- 1 tablespoon oil
- ¾ teaspoon cumin seeds
- 1 tablespoon garlic chopped
- 1 teaspoon ginger finely chopped
- 1-2 green chillies (adjust to taste), chopped
Instructions
Make SPinach Puree
Bring 3 cups of water to boil in a large cooking pot. Lightly salt the water and add 2 pinches of sugar. Keep an ice bath (a large bowl with ice cold water) ready.
Then add the washed spinach leaves (and tender stems) to the pot. Cook for 2-3 minutes on medium heat.
Blanch the cooked spinach leaves by adding them to an ice bath. Let cool for 2-3 minutes. Then drain all the water and lightly squeeze the leaves to remove all water.
Add to a blender jar and make a super smooth puree. If needed add 1-2 tablespoons of water. Make a thick puree for best color and to avoid a watery raita.
Prepare Palak Raita
In a large bowl, add plain yogurt, salt and all the listed ground spices. Start with 3 tablespoons of spinach puree, add more if desired. The more puree you add, the deep the color and the flavor of spinach in raita would be. But, at the same time don’t make it too green, because the flavor of yogurt has to shine.
Whisk everything until smooth. Adjust with cold water to a thick, pourable consistency. Taste and adjust the salt and spices as per your liking.
Heat oil in a small pan over medium-low heat. Once hot, add cumin seeds, garlic, ginger, and green chilies to temper the oil. Sauté for about 10 seconds, taking care not to burn anything.
Then add all the chopped spinach. On constant medium heat, cook the spinach until its wilted and soft. As it cooks, spinach leaves will release water,make sure that the water completely dries out. I do not add salt while cooking spinach because it unnecessarily makes spinach water and lengthens the cooking time.
Cool down the wilted spinach completely. Add the cooled, cooked spinach to the prepared yogurt and mix thoroughly until well combined. Refrigerate the raita for 15–20 minutes before serving.Enjoy!
Notes
- Serve spinach raita with indian meals, spicy meat curries, or with flatbreads such as naan or roti. You can also serve it with rice dishes such as pulao and biryani.
- Make sure that the yogurt is no too sour or overly mind. Raita is a cooling condiment meant to add a refreshing tang to your meals.
- I personally, like thick consistency raita. You can adjust the consistency as per yoir liking but please note that as the raita rests, it thins slightly as salt draws moisture from spinach.
- You may add finely chopped onions, grated cucumber, or pomegranate seeds for variety and texture to this raita.