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The Ultimate Palak (Spinach) Raita

Make delicious palak raita in under 10 minutes! This easy spinach yogurt dip is the perfect side for biryani, curry, or your favorite paratha
Cook Time 10 minutes
Servings 4
Author Sarah Mir

Ingredients

Raita Base

  • 300-350 g baby spinach (2 cups chopped)
  • 1-2 green chilies (minced)
  • 1 clove garlic minced
  • ½ tsp chili flakes
  • 500 g yoghurt (2 cups)
  • salt

Baghaar/ Tarka

  • ½ tsp cumin seeds
  • 1 sprig curry leaves
  • 1-2 dried red chilies
  • 2 cloves sliced garlic
  • 2 tbsp oil

Instructions

  • Finely chop the spinach - I like to run my spinach and green chilies through a mini food processor.
  • Heat a pan with 2 teaspoons or so of oil, add your garlic clove and chili flakes, saute for 30 seconds
  • Add your spinach/green chilies and cook for 4-5 minutes on medium high heat until the spinach wilts and the excess water evaporates. Transfer it to a bowl.
    wilted spinach
  • Wait 2-3 minutes for the mix to cool and then add in your yoghurt, mix it well to smooth out lumps, and then adjust consistency and seasoning.
    yoghurt and spinach
  • Heat oil for the baghaar, add the curry leaves, cumin seeds, garlic, and chilies and saute on medium heat until the garlic is golden and pour over the raita. Keeps well for 3-4 days.