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Palak Raita | Spinach Raita

Raitas and Salads are super common as side dishes with main course meals at my home. Thus, it is safe to say that my family and I, both love these accompaniments. For raitas, I usually make a simple Onion Raita or Cucumber Raita. For special occasions, it is the Boondi Raita. But this list is also incomplete without the very tasty Palak Raita that I make with fresh spinach of the season. It does take a little more time as compared to other raita preparations, but the result is just as awesome.

palak raita served alongside with chana pulao and kachumber.

Why This Palak Raita Recipe Works

On days, when there’s a bounty of fresh spinach or palak in the market, I tend to get a lot of it back home as I love this leafy green. Not just me, my family also loves it. One of such days when I had this spinach greens at home, I made this simple and super easy Palak Raita. Ever since, it has been an absolute favorite.

Since I had also made the Chana Pulao on that day, I had to make a raita. And what better than having some greens in your raita. Hence, the creation of the Palak Raita. I have used dairy-based curd (yogurt) in my recipe. But to make it plant based, opt to use cashew yogurt, almond yogurt, coconut milk yogurt or oats milk yogurt.

What also makes this Palak Raita stand out amidst its counterparts is the fact that it does use a handful of popular Indian spices, with which, the spinach is cooked first. Later, it is mixed with the curd and seasonings, which results in a refreshing raita.

Apart from serving this Palak Raita with a chana pulao or any other pulao or biryani or rice-based dishes, you can also consider pairing a freshly tossed crunchy and crisp Kachumber Salad alongside. This Spinach Raita also tastes fabulous with dal rice or roti sabzi.

Step-by-Step Guide

How to make Palak Raita


1. Whisk 1 cup curd or yogurt in a bowl and set aside.

whisking curd for palak raita.

2. Rinse the spinach leaves thoroughly in water. Drain the water very well.

Finely chop the spinach greens and set aside. You will require 1 cup finely chopped and tightly packed spinach.

Additionally, measure and keep all the spices and ingredients ready for making Palak Raita.

ingredients ready for palak raita.

Sauté Spices & Ginger

3. Heat 2 to 3 teaspoons of oil in a pan. Use any neutral tasting oil.

heating oil in a pan.

4. Add ¼ teaspoon carom seeds and ½ teaspoon cumin seeds.

carom seeds and cumin seeds added to hot oil in pan.

5. Sauté for few seconds or till they crackle.

sautéing spices in hot oil.

6. Then, add ½ teaspoon finely chopped ginger.

finely chopped ginger added to hot oil.

7. Sauté for a few seconds till the raw aroma of the ginger dissipates.

sautéing ginger.

Sauté Spinach

8. Next, add 1 cup of the finely chopped spinach leaves.

chopped spinach added to pan.

9. Stir and mix well.

sautéing spinach.

10. Next add the following spices and seasonings:

  • ¼ teaspoon red chili powder
  • ¼ teaspoon coriander powder
  • 1 pinch turmeric powder
  • 1 pinch garam masala powder
  • ¼ teaspoon fennel powder
  • salt as required
ground spices and salt added to spinach.

11. Mix the spices and salt thoroughly with the spinach and other ingredients.

spices mixed with spinach.

12. Sauté until the spinach stops releasing water and wilts.

sautéing spinach for palak raita.

13. Lastly, add 4 to 5 mint leaves. These give a faint minty aroma to the raita.

mint leaves added to spinach mixture.

14. Sauté for 1 to 2 minutes.

sautéing spinach mixture.

Make Palak Raita

15. Add the sautéed spinach mixture to the whisked curd or yogurt.

sautéed spinach mixture added to whisked curd for making palak raita.

16. Stir to combine and mix well.

spinach mixture mixed in curd.

17. Sprinkle ¼ teaspoon of black pepper powder (optional) and mix again.

black pepper powder added to palak raita.

18. Remove the Palak Raita in a serving bowl and serve Palak Raita as an accompaniment with a dal rice or roti sabzi or veg biryani or veg pulao.

Raita goes very well with rice-based dishes like chole biryani or matar pulao.

You can refrigerate the raita for a couple of hours before serving.

palak raita in a white bowl served with chana pulao and kachumber.

More Tasty Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

palak raita

Palak Raita | Spinach Raita

Palak Raita or Spinach Raita is a simple and easy recipe of lightly flavored Spinach Yogurt Dip that is made with curd (yogurt), spinach, spices, herbs and seasonings. It is refreshing, healthy and pairs well with rice based dishes like pulao (pilaf) or biryani.

5 from 3 votes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Sautéing Palak

  • In a bowl, whisk the curd or yogurt and set aside.

  • Heat oil in a frying pan or skillet. Add the carom seeds and fry for few seconds.

  • Add the chopped ginger and fry for some seconds until the raw aroma of ginger dissipates.

  • Add the finely chopped spinach.

  • Add all the ground spice powders one by one along with salt.

  • Sauté until the spinach stops releasing water and wilts.

  • Lastly add the mint and saute for 1 to 2 minutes.

Making Palak Raita

  • Add this mixture to the whisked curd or yogurt.

  • Sprinkle some pepper and stir to mix very well.

  • You can refrigerate the raita for a couple of hours before serving.

  • Serve Palak Raita as side accompaniments with a dal rice or roti sabzi or biryani or pulao. Raita goes very well with rice based dishes.

  • Add a few chopped green chillies, in the raita if you like.
  • Ensure to make the Palak Raita with fresh curd or yogurt which is not very sour. 
  • For a plant based raita, use almond yogurt, cashew yogurt, coconut milk yogurt or oat milk yogurt.
  • The ground spices and seasonings can be altered according to your taste preferences.
  • Mint leaves can be skipped from the recipe. 

Nutrition Facts

Palak Raita | Spinach Raita

Amount Per Serving

Calories 83 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 3g

Cholesterol 11mg4%

Sodium 437mg19%

Potassium 209mg6%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 4g4%

Protein 3g6%

Vitamin A 1130IU23%

Vitamin B1 (Thiamine) 0.03mg2%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 0.2mg1%

Vitamin B6 0.1mg5%

Vitamin B12 0.3µg5%

Vitamin C 4mg5%

Vitamin D 0.1µg1%

Vitamin E 1mg7%

Vitamin K 49µg47%

Calcium 120mg12%

Vitamin B9 (Folate) 27µg7%

Iron 1mg6%

Magnesium 22mg6%

Phosphorus 88mg9%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Palak Raita recipe from the blog archives was first published on April 2013. It has been updated and republished on May 2024.

Source: Dassana’s Veg Recipes
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