Spinach Raita by DK on Nov 27, 2010
Its inevitable that an Indian meal is accompanied by this famous Yogurt sauce more popularly known as "Raita". This comes in various flavors and varieties. Its a great base to try your creativity. It was amazing to me that here in the US, yogurt is not a part of a regular diet. Well, what else can you expect from an Indian like me - esp. a South Indian. While North Indians enjoy it more in the form of Raita,Lassi or desserts, it forms a part of the main course meal for South Indian where they finish off a meal with Yogurt rice.
Raita is also a regular affair in our house where I whip this up whenever am short on time or prepare a heavy main dish. It goes well with spicy rice or flatbreads like pulao, paratha, naan etc. Among the various versions that I make, this version which uses Spinach is one of my favorites. Its healthy and a great way of using few spinach leaves leftover in the fridge. And needless to say, its a great way to sneak in some healthy greens to the daily meal too. The base for the raita is almost the same as other raita recipes I have in this site.
- Cook time:
- Prep time:
- Serves: 2 people
Ingredients
- 2 cups thick plain Yogurt (make sure its not sour. I use fat free Greek yogurt)
- 1/2 - 1 tsp roasted cumin powder (I sometimes use ground cumin-coriander powder with good results)
- salt to taste ( try the black salt available in Indian stores. More authentic)
- 1-2 cups of Spinach leaves
- chilli powder/ground pepper for garnish (optional)
Method
1.
Wash and clean the spinach leaves well. I used baby spinach for this recipe - but you can use regular.
2.
Steam the leaves for 1-2 minutes just till it wilts slightly. You can alternatively boil the spinach.
3.
Meanwhile add the rest of the ingredients together in a bowl.
4.
Beat well until smooth.
5.
You can chop the leaves or as they are into the curd mixture. I chop few and leave few leaves as they are for garnish so that one knows what they are eating :)
6.
Mix well until its blended. I do not make the spinach into a paste like I do for mint raita since I like the texture of the leaves with this raita better. But go ahead and make it like a sauce before blending it into the raita.
I garnish with the few spinach leaves and more cumin powder before serving.
Filed Under these categories
- 46 Easy Side Dishes
- 447 Gluten Free
- 29 Indian Condiments
- 180 Indian Recipes
- 705 Kid Friendly
- 224 Protein Rich
- 10 Raita
- 33 Under 15 min - Condiments
Ideal Accompaniments
Easy Carrot Peas Pulao By DK on Jul 15, 2018
Vegetable Pulao using RightRice By DK on Oct 28, 2020
Related Posts
Spinach Mushroom Lasagna By DK on Jul 30, 2012
Spinach and Cheese Lasagna Rolls By DK on Nov 24, 2014
Dal Palak (Spinach with Lentils) By DK on Sep 27, 2012
Tomato Raita By DK on Jun 13, 2012
Palak Paneer (Spinach with Cheese) By DK on Jan 7, 2013
Rainbow Carrot Raita By DK on Feb 3, 2012
Leave a Reply
I love to hear from you! I read each and every comment, and will get
back as soon as I am able to.
9 Comments
By MeeNs on Feb 5, 2012
I will try this, but i make a different version of spinach raitha with chopped spinach and frozen corn. First just roast the cumin seeds and a green chilly sliced in vaghaar. The spinach is given a quick stir fry after the vagaar and when cool add the yoghurt. It tastes great with the corn.
By Rashmi on Dec 1, 2010
Another version of Spinach Raitha :
2 bundles of spinach pureed; 2 cups yogurt; 1 or 2 garlic tooth, 1/2 " pce ginger crushed, 1 green chilli de-seeded and crushed ...mix together all the above add finely sliced onions into the green yogurt with salt to taste.
Its nice to have this with a pulao/pilaf :)
By bergamot on Nov 30, 2010
Definitely a wonderful raita, one of my favorite
By sunita sil on Nov 28, 2010
hi dk winter time for india and good use of fresh raita
will definetely try this
By Apu on Nov 28, 2010
I love this raita!! Spinach and curd - great combination!!
By Ameya on Nov 28, 2010
I really like your use of fresh spinach. I generally use frozen spinach in raita, but I will definitely give your version a try :)
By Smitha on Nov 27, 2010
I make Spinach raita too but way different!:))...I like the addition of spinach...nice way to get green leafys into our diet!
By Tweets that mention Indian Spinach Raita Recipe | Palak Raita | Chef In You -- Topsy.com on Nov 27, 2010
[...] This post was mentioned on Twitter by D_K and D_K, D_K. D_K said: Spinach Raita http://goo.gl/fb/nPhKM [...]
By li on May 23, 2013
Sawubona li. Welcome to my part of the world and am glad to hear that you like it :). 1. This particular recipe is best served cold/room temperature. But you can def. use as an alternative to Creamed Spinach. Simply cook the spinach (add in some onion n garlic too!) and then right towards the end, lower the flame to low and add the yogurt. High heat cooking will curdle the yogurt. 2) I would recommend Rutabaga first (low carb, same texture, starchy feel). I have heard few ppl more attuned to its distinctive taste but give it a try to find how you feel about it. Cauliflower like you mentioned is next best in creaminess, looks and taste (though misses the starch). I would place "celeriac" and "turnips" equally in third position. 3) I, unfortunately, do not have the newsletter yet. But you def. can subscribe via feedburner and/or be a part of my Facebook Chefinyou Family where I am the most active. --DK