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The Ultimate Palak (Spinach) Raita Recipe

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3.9 from 11 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://marthatasty.com/the-ultimate-palak-spinach-raita-recipe/