If you are searching for a fresh and flavorful twist on a classic Indian side dish, look no further than The Ultimate Palak (Spinach) Raita Recipe. This vibrant and creamy yogurt-based dish blends tender spinach with subtle spices and a hint of green chili heat, making it a perfect companion for spicy meals or a refreshing snack on its own. It’s unbelievably simple to prepare, yet packed with flavor and nutrients, proving that sometimes, the simplest ingredients come together to create something truly unforgettable.
Ingredients You’ll Need
The ingredients for The Ultimate Palak (Spinach) Raita Recipe are both humble and essential, each adding a special touch to the final dish. From fresh baby spinach that provides a mild earthiness to the mix, to spices that bring warmth and aroma, every element plays a crucial role in balancing texture, taste, and color.
- 300-350 g baby spinach (2 cups chopped): Fresh and tender, this is the vibrant base of the raita.
- 1-2 green chilies (minced): Adds a gentle, fresh heat that livens up the dish.
- 1 clove garlic (minced): Brings a subtle pungency that deepens flavor complexity.
- 1/2 tsp chili flakes: For a touch of smoky spice that awakens the palate.
- 500 g yoghurt (2 cups): The creamy, cooling foundation that balances the spices beautifully.
- Salt: Enhances all the flavors and ensures every bite is perfectly seasoned.
- 1/2 tsp cumin seeds: Adds a warm, earthy aroma during tempering.
- 1 sprig curry leaves: Brings a subtle citrusy fragrance that’s classic in Indian cooking.
- 1-2 dried red chilies: Impart a deep, nuanced heat when sautéed.
- 2 cloves sliced garlic: For an additional layer of crispy texture and flavor in the tempering.
- 2 tbsp oil: Used for sautéing spices and building the base of flavor.
How to Make The Ultimate Palak (Spinach) Raita Recipe
Step 1: Prep Your Spinach and Chilies
Start by finely chopping the baby spinach along with the green chilies. I personally love running them through a mini food processor to get a nice, uniform texture that blends smoothly with the yogurt later on. This step makes sure every spoonful is evenly flavorful and easy to enjoy.
Step 2: Sauté Garlic and Chili Flakes
Heat about two teaspoons of oil in a pan over medium heat. Add in the minced garlic and chili flakes, sautéing just for about 30 seconds until fragrant. This quick step infuses the oil with bold flavors, which will carry through the whole dish.
Step 3: Cook the Spinach Mixture
Add the chopped spinach and green chilies to the pan, cooking on medium-high heat for 4 to 5 minutes. Stir constantly so the spinach wilts evenly and releases excess water, which cooks off. The goal is a vibrant, softened mix without sogginess. Once done, transfer it into a bowl to cool slightly.
Step 4: Combine with Yogurt
After letting the spinach mixture cool for 2 to 3 minutes, stir in the creamy yogurt. Mix thoroughly to smooth out any lumps and blend everything into a beautiful pale green raita. Adjust the seasoning with salt and add a little water if you prefer a thinner consistency. This creamy step is what ties all the flavors together perfectly.
Step 5: Make the Tempering (Baghaar)
In a small pan, heat the remaining oil and add the curry leaves, cumin seeds, sliced garlic, and dried red chilies. Sauté on medium heat until the garlic slices turn golden brown and fragrant. This tempering adds a delightful crunch and an aromatic burst of flavor. Pour this hot tempering over the prepared raita to finish it off beautifully.
How to Serve The Ultimate Palak (Spinach) Raita Recipe
Garnishes
Adding fresh garnishes can elevate the presentation and flavor of your Palak Raita. Sprinkle a pinch of freshly chopped coriander leaves or a few finely sliced green chilies on top for extra color and zing. A light dusting of roasted cumin powder or a few pomegranate seeds will add freshness and visual charm.
Side Dishes
This raita pairs wonderfully with a variety of dishes thanks to its cooling effect. Serve it alongside spicy biryanis, crispy pakoras, or tandoori meats for a balanced meal. It also doubles as a refreshing dip for warm naan bread or crunchy vegetable sticks, adding versatility to your table.
Creative Ways to Present
For a fun twist, serve The Ultimate Palak (Spinach) Raita Recipe in individual small glass bowls layered with chopped cucumbers or tomatoes underneath. You can also drizzle a little tamarind or mint chutney on top to complement the creamy raita with a sweet or tangy surprise. These little touches make the dish as visually appealing as it is delicious.
Make Ahead and Storage
Storing Leftovers
The Ultimate Palak (Spinach) Raita Recipe keeps well for up to 3 to 4 days when stored in an airtight container in the refrigerator. Stir it gently before serving again, as some separation of yogurt and liquid may occur. The fresh flavors will still shine through beautifully.
Freezing
Freezing is generally not recommended for this raita because the yogurt’s texture can change and become grainy once thawed. It’s best enjoyed fresh or refrigerated for a few days as intended.
Reheating
This raita is designed to be served chilled or at room temperature. If you want to gently warm it, avoid direct heat; instead, let it sit out for about 15 minutes to lose the chill. Reheating over a stove or microwave may cause the yogurt to curdle and alter the fresh taste.
FAQs
Can I use regular spinach instead of baby spinach?
Yes, you can substitute regular spinach, but make sure to blanch and chop it finely to achieve a similar tender texture and mild taste as baby spinach. Baby spinach tends to be sweeter and more delicate, so adjust cooking time accordingly.
What type of yogurt works best?
Thick, creamy plain yogurt or Greek yogurt works wonderfully for this recipe because it holds the raita together and provides a rich texture. Avoid watery or very sour yogurts as they can affect the flavor balance.
How spicy is this raita?
The Ultimate Palak (Spinach) Raita Recipe carries a gentle to moderate heat depending on how many green chilies you add. You can easily adjust the spiciness to your preference by using fewer or more chilies or by omitting the chili flakes entirely.
Can I make this vegan?
Absolutely! Swap out the dairy yogurt with a plant-based natural yogurt like coconut or almond yogurt for a vegan version. The flavors will remain fresh and bright, but the texture might be slightly different.
Is this raita suitable for meal prep?
Yes, it is a fantastic dish for meal prep since it stores well and adds a fresh, healthy element to your meals. Prepare it a day ahead to allow the flavors to meld perfectly, making lunchtime even more enjoyable.
Final Thoughts
Now that you’ve discovered how simple and rewarding The Ultimate Palak (Spinach) Raita Recipe is, I hope you feel inspired to make it a regular in your kitchen. It’s such a refreshing, dependable side that adds vibrant flavor and cooling comfort to any Indian meal or beyond. Trust me, once you make it, it’ll quickly become one of your favorite go-to dishes to brighten up weeknight dinners or special occasions alike.
PrintThe Ultimate Palak (Spinach) Raita Recipe
This Ultimate Palak (Spinach) Raita is a flavorful and nutritious Indian yogurt side dish featuring sautéed spinach infused with green chilies, garlic, and aromatic spices. Quick to prepare and perfect for cooling the palate alongside spicy meals, this raita blends tender spinach with creamy yogurt enhanced by a tempering of cumin, garlic, curry leaves, and dried red chilies.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 300–350 g baby spinach (about 2 cups chopped)
- 1–2 green chilies, minced
- 1 clove garlic, minced
- 1/2 tsp chili flakes
- 500 g yogurt (about 2 cups)
- Salt to taste
Tempering (Baghaar)
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- 1–2 dried red chilies
- 2 cloves garlic, sliced
- 2 tbsp oil (divided: approx. 2 tsp for spinach sauté, remainder for tempering)
Instructions
- Prepare the Spinach: Finely chop the baby spinach and mince the green chilies. For ease and consistency, run the spinach and green chilies through a mini food processor until chopped but not pureed.
- Sauté Aromatics: Heat approximately 2 teaspoons of oil in a pan over medium heat. Add the minced garlic clove and chili flakes, sautéing for about 30 seconds to release their flavors without burning.
- Cook Spinach Mixture: Add the chopped spinach and green chilies to the pan. Cook over medium-high heat for 4-5 minutes until the spinach wilts completely and most of the excess moisture evaporates. Remove from heat and transfer the mixture to a bowl.
- Combine with Yogurt: Allow the spinach mixture to cool for 2-3 minutes to avoid curdling the yogurt. Then, add the yogurt gradually, stirring well to blend smoothly and adjust seasoning with salt as needed. Adjust the consistency to your liking by adding more yogurt if necessary.
- Prepare Tempering (Baghaar): In the same or another pan, heat the remaining oil over medium heat. Add cumin seeds, curry leaves, sliced garlic cloves, and dried red chilies. Sauté until the garlic turns golden brown and the spices release their aroma, being careful not to burn the garlic.
- Finish the Raita: Pour this hot tempering over the prepared spinach-yogurt mixture, allowing the flavors to infuse. Mix gently before serving. This raita keeps well refrigerated for 3-4 days.
Notes
- Use fresh baby spinach for the best texture and flavor.
- Adjust the number of green chilies and chili flakes based on your spice preference.
- Cooling the spinach mixture before adding yogurt prevents curdling and ensures smooth raita.
- The tempering adds a fragrant, crispy texture and can be varied with other spices as preferred.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
