Ready in 10 minutes, this Palak Raita recipe is an easy, tasty side dish for any Indian meal. Simple ingredients make this palak raita recipe creamy and so delicious.
I am always finding ways to eat more green vegetables. This Palak Raita is a great recipe where you can sneak in greens. It is not only creamy, flavorful but also healthy. This cold side dish pairs perfectly well with a fiery hot main dish like biryani. I have made this raita using Greek yogurt , blanched spinach leaves and a few basic spices that impart a delicious & refreshing flavor to this recipe.
Ingredients To Make Palak Raita:
- Spinach: I have used tripled washed baby spinach in this recipe.
- Yogurt: I have used Greek Yogurt for a creamy smooth base for raita. I have added water to thin out the yogurt to get the desired consistency. Alternatively, you can also use Whole Milk full fat yogurt in this recipe.
- Black Salt: I have added black salt as it gives a distinct umami flavor to the raita. Alternatively you can use normal white salt .
- Sugar: To balance the flavors sugar is a great addition but totally optional.
- Cumin Seeds : I have added roasted cumin seeds powder to amp up the flavor of this raita. Toasting the seeds gives an earthy, rich and smoky flavor to the cumin powder.
- Chili Powder: It gives a little bit of heat the raita. Alternatively you can add finely chopped green chilies.
How To Make Palak Raita :
- Blanching Spinach: In a medium sized pot , bring water to boil. Add spinach and blanch for 1 -2 minute. The spinach is ready when it turns bright green in color and the leaves have wilted. Scoop out the leaves using a slotted spatula and dunk it in ice cold water to stop the cooking process. Drain the spinach, squeeze out the excess water .
- Making Cumin Powder: Heat a small skillet over high heat. Once the skillet is hot add the cumin seeds. Shake the pan constantly to keep the seeds moving. Toast the seeds until they darken and you get an earthy aroma. Remove the seeds from the skillet and transfer them in a spice jar. Once the seeds cool down blend to form a powder.
- Making Raita: In a bowl add Greek Yogurt. Thin the yogurt by adding 1/4 cup of water. Using a whisk mix until the yogurt and water are well combined. Add black salt, sugar, chili powder and cumin powder. Beat with a whisk until smooth and creamy. Stir in the spinach, then sprinkle a little roasted cumin seed powder and chili powder over the top.
- Serving Suggestion: Refrigerate for an hour so the flavors blend in well and serve as a side dish with biryani or roti.
- Variations: I have blanched the spinach and chopped it then added to the yogurt. However, you can even chop and sauté it in oil or simply sauté and puree the spinach.
More Recipes That You May Like:
Raw Mango Chutney |Kairichi Chutney
Raw Mango Relish | Kairicha Takku
If You Have Tried This Recipe, I Would Love To Hear Your Feedback:
If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour
