Palak Raita

A very popular accompaniment – spinach and yogurt make a yummy combination. This recipe has featured on the show Khanakhazana.

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Palak Raita
Main Ingredients Spinach, Yogurt
Cuisine Fusion
Course Raita
Prep Time 16-20 minutes
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Palak Raita

  • 2 medium bunches Spinach
  • 1 1/2 cups Yogurt
  • to taste Salt
  • 1/2 teaspoon Black salt (kala namak)
  • 2 Green chillies
  • 2 teaspoons Cumin seeds
  • 6-8 Black peppercorns
  • 2 tablespoons Oil


Wash the spinach leaves well. Cut one bunch roughly and put them in a microwave bowl. Add salt and cook in the Microwave oven on HIGH (100%) for one and a half minutes. Or blanch in hot water for the same time. 

Whisk yogurt and salt together in another bowl. Add black salt and whisk again. Grind the cooked spinach with green chillies in a mixer. Roast cumin seeds and peppercorns in a pan. Cool slightly and pound to a coarse powder. Add ground spinach to the whisked yogurt and mix properly. Keep it in the refrigerator to chill.

Shred the remaining spinach leaves. Heat oil in a pan, add the shredded spinach leaves and sauté. Drain and keep aside. Add some of the roasted and pounded cumin seeds and peppercorns to the yogurt mixture and mix. Sprinkle some on top. 

Garnish with the sautéed spinach and serve.