Spinach Raita Recipe
Indian · Condiment · 15 min total
A refreshing Indian yogurt side dish with wilted spinach, perfect for cooling down spicy meals.
10
min prep
min prep
5
min cook
min cook
4
servings
servings
45
kcal/serving
kcal/serving
Ingredients
- 1 cup plain yogurt (full-fat or low-fat)
- 2 cups fresh spinach leaves, packed
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili powder (optional)
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Heat a small pan over medium heat. Add cumin seeds and dry roast for 30 seconds until fragrant. Remove and set aside.
- In the same pan, add spinach leaves with a splash of water. Cover and cook for 1-2 minutes until wilted. Drain excess water and let cool slightly.
- Coarsely chop the wilted spinach.
- In a bowl, whisk yogurt until smooth. Add chopped spinach, roasted cumin seeds, salt, black pepper, and red chili powder (if using). Mix well.
- Garnish with cilantro if desired. Serve chilled or at room temperature.
Tips
- For a thicker raita, use Greek yogurt or strain regular yogurt.
- Can be stored in the refrigerator for up to 2 days.
- Serve as a side with biryani, pulao, or any Indian curry.
AI estimate may be inaccurate · Terms