Go Back
+ servings
Palak Raita with Biriyani
Print Recipe
5 from 5 votes

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 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 Servings

Ingredients

  • Spinach / Palak - about 8 oz / 1 1/2 cups
  • Yogurt - 1 1/2 cups
  • Milk - 1/4 cup
  • Oil - 2 tsp
  • Cumin seeds - 1 tsp
  • Mustard seed - 1/2 tsp
  • Dry red chili - 2
  • Red chili powder - 1/4 tsp optional
  • Roasted cumin powder - 1/2 tsp
  • Salt - to taste
  • Sugar - 1 tsp

Instructions

  • I used frozen spinach to make raita. Place the spinach in a bowl and add 3 TBSP of water. Microwave for 4 minutes or until the spinach has thawed and softened.
  • Heat 1 tsp 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 TBSP 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 tsp 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.