Spinach Raita | Palak Raita
Spinach Raita is a refreshing and cooling Yogurt dip that is a must when serving with spicy Biriyani or Side dish.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Indian
Diet: Vegetarian
Servings: 4 Servings
Calories: 95kcal
- 1 ½ cup Spinach / Palak about 8 oz
- 1 ½ cups Yogurt
- ¼ cup Milk
- 2 teaspoon Oil
- 1 teaspoon Cumin seeds
- ½ teaspoon Mustard seed
- 2 Dry red chili
- ¼ teaspoon Red chili powder optional
- ½ teaspoon Roasted cumin powder
- Salt to taste
- 1 teaspoon Sugar
I used frozen spinach to make raita. Place the spinach in a bowl and add 3 tablespoon of water. Microwave for 4 minutes or until the spinach has thawed and softened.
Heat 1 teaspoon of oil in a pan and add the thawed spinach to it. Add salt needed for the spinach and saute on medium heat until the water content has evaporated and the spinach appears dry.
Let this mixture cook down.
In the meantime whisk the yogurt. Add milk to make it a little thinner in consistency. Start with a tablespoon of milk and increase as you go and check what consistency you like the yogurt to be.
Add the red chili powder, roasted cumin powder, sugar and salt needed (remember we already added a little salt to the spinach) and whisk well.
Add the cooled spinach to the yogurt and mix.
Heat a small pan and add 1 teaspoon of oil. Add the mustard seeds, cumin seeds and dry red chili to the oil and let it fry until aromatic.
Add the seasoning to the prepared yogurt mixture.
Refrigerate until ready to serve.
Calories: 95kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 248mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 1232IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 1mg