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    Home » Dips & Condiments

    Published: Mar 7, 2019 · Modified: Nov 15, 2022 by Wajiha · This post may contain affiliate links ·

    Palak Raita – Spinach Yogurt Sauce

    Jump to Recipe Print Recipe

    Palak Raita or Spinach Yogurt Sauce/Dip is one of those quick little Pakistani / Indian Condiments that I never thought I would be making with such regularity.

    Growing up, Spinach was one of my nemesis, and no matter how much that Popeye cartoon was forced onto me, I just never really gave Spinach a chance. Until one fine day my mom made this beautiful Spinach Raita that I now love and crave. I love pairing this raita with Qeema bhara parathas, and Pulao rice, and now that I am trying to eat healthier, I like to use it as a dip for almost every snack I am having. But to be fair, it literally pairs with everything. Tortillas, Mac n Cheese balls, and fried fish, these are just a few things I could thing of at the moment!

    It’s the easiest, most South Asian thing to add to your menu. Plus not really spicy (unlike our other foods).

    The steps are literally almost one liner explanations but I’ll throw in a few pictures for you guys to see the process.

    STEPS OF HOW TO MAKE PALAK RAITA

    palak raita - spinach yogurt dip

    This recipe uses 2 cups of fresh, chopped spinach. But if you are like me, and you blanch your spinach to use ahead, you can use 3 tbsp of blanched spinach. 

    palak raita - spinach yogurt dip

    Start with cooking the chopped spinach at medium flame. The spinach will cook in its own water and reduce to..well…a few tablespoons.

    palak raita - spinach yogurt dip

    While your spinach cools down, whisk your yogurt with pepper, salt, roasted cumin powder and some red chili flakes. Also add water to thin out the yogurt.

    palak raita - spinach yogurt dip

    Add in your cooked spinach and mix it up. Adjust the thickness of your Raita at this point by adding more water if needed. And now we move on to my favorite part!

    THE TARKA! (TEMPERED SPICES)

    This spinach raita is topped with a tarka (tempered spices).

    The spices I use for this Tarka are mustard seeds, cumin seeds, whole red chilies and chopped garlic. All these spices are fried in a few tablespoons of olive oil at medium flame. When the garlic turns golden brown, turn off the flame and pour the hot oil and spices all over the spinach yogurt. The sizzling sound that you get when the oil hits the yogurt, is what I live for people!! And you are done! It is THAT easy! Beware, your kitchen is going to smell enticing and there is no turning back now, all there is left to do is to DIG IN!

    palak raita - spinach yogurt dip

    Go ahead and try it at home. You can refrigerate it, in the fridge it keeps well for up to a week.

    Palak raita – Spinach yogurt dip

    Spinach Yogurt Dip (Palak Raita)

    This is a form of yogurt dip made with blanched chopped spinach and spices, topped with tempered spices,and garlic in ghee/oil
    5 from 7 votes
    Print Pin
    Course: Dips & Condiments, sauces
    Cuisine: South Asian
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2 cups
    Calories: 146kcal
    Author: Wajiha

    Ingredients

    FOR YOGURT SAUCE

    • 1 cup yogurt
    • 2 cups of chopped spinach
    • 1/2 cup water
    • 1/2 tsp salt
    • 1/2 tsp crushed red chili flakes
    • 1/2 tsp black pepper
    • 1/2 tsp roasted cumin seed powder

    FOR TARKA (TEMPERING)

    • 6 to 7 tbsp of oil
    • 3 cloves of garlic - finely chopped
    • 1 tsp Cumin seeds saabit zeera
    • 1 tsp mustard seeds rye dana
    • 3 to 4 whole red chilies

    Instructions

    • In a bowl, whisk yogurt until smooth.
    • Add salt, black pepper powder, cumin powder, chili flakes and water. Mix well and set aside.
    • In a small frying pan, add chopped spinach and cook in it own water at low to medium flame
    • When the water from the spinach dries, turn off the heat and let it cool down. Then add the spinach to the yogurt and mix well.
    • In the same frying pan add oil and all the spices for tempering or Tarka. Fry the spices in the oil at medium flame, till the garlic turns golden brown.
    • Pour the bubbling hot oil onto the spinach yogurt directly. Stir slightly and serve

    Notes

    The yogurt sauce can be eaten directly and tastes best at room temperature.
    It can be stored in the fridge for about a week.

    Nutrition

    Serving: 1bowlCalories: 146kcalCarbohydrates: 25gProtein: 7gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gCholesterol: 6mgSodium: 681mgPotassium: 473mgFiber: 1gSugar: 23gVitamin A: 2829IUVitamin C: 9mgCalcium: 237mgIron: 2mg
    Can't wait to see your remakes! Tag meon IG with your pictures @butteroverbae
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    Reader Interactions

    Comments

    1. Samir says

      September 19, 2023 at 4:18 pm

      nice

      Reply
    2. Maurice says

      September 05, 2019 at 11:29 am

      This one’s my personal favorite.
      It’s Easy ,Yummy and Quick.
      Also not forgetting that this one’s has health benefits as well.

      Reply
      • Wajiha says

        September 05, 2019 at 4:22 pm

        oh totally! plus its a lil unconventional. Most people go for “baingan ka raita” Eggplant raita when it comes to adding veggies to their yogurt

        Reply
    3. Anonymous says

      March 08, 2019 at 7:34 am

      Reply
    4. Anonymous says

      March 08, 2019 at 7:34 am

      Reply
    5. Anonymous says

      March 07, 2019 at 10:59 am

      Reply

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