Home » Salad & Raita » Spinach Raita

Prev Recipe

|

All Recipes..

|

Next Recipe

Tweet

Spinach Raita is yet another tasty way to prepare the ever popular green vegetable. Spinach is a rich source of Vitamin A, Vitamin C, Tocopherol, Vitamin E, Vitamin K and Magnesium. It also contains several vital Antioxidants and Folic Acid. Try this Spinach and Yogurt combo with rice or chapattis. It’s a perfect accompaniment to any meal.

Ingredients:

Spinach – 4 cups, chopped
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Garlic – 3 cloves, finely chopped
Green Chili - 1 or to taste, finely chopped
Mint Leaves – handful, chopped
Yogurt - 2 cups, well beaten
Salt - to taste

Method:

1. Heat Oil in a medium pan on medium heat.
2. Once Oil is hot, add Mustard and Cumin Seeds. Let them sizzle and pop.
3. Add Garlic and Green Chilies and cook for 1 minute.
4. Add Mint Leaves and stir.
5. Add Spinach and Mix, Cover and cook for 3-4 minutes.
6. Remove cover and increase heat. Continue to cook Spinach until the liquid dries up.
7. Remove Spinach from stove and allow it to cool.
8. Add Spinach and Salt to the Yogurt, mix well and chill.
9. Serves 4

Tip: If Mint Leaves are not available, substitute with Cilantro – 5 sprigs, chopped.

Prev Recipe

|

All Recipes..

|

Next Recipe

Pin It

Tweet

Stay informed

Similar Recipes:

1. Cucumber Raita (Yogurt with Cucumber)

   This is a great yogurt dish, very soothing and cooling….especially for the times when you are finding your meal too spicy and you need something...

2. Chicken Curry with Spinach

   A great way to get vegetables and protein into one dish. My kids love it because it can be ‘mild’ yet flavorful but if your...

3. Potatoes in Creamy Yogurt Sauce (Dahi Wale Aloo)

   This recipe for Potatoes in a Creamy Yogurt Sauce is just perfect for those times when you haven’t had a chance to get to the...

4. Gujarati Kadhi

   From the time I was little, Kadhi has always been a comfort food of mine. Like Chicken Soup, Kadhi makes a wonderful hot soup when...

5. Cucumber Raita – Spicy Yogurt Condiment How-to video

   This is a great yogurt dish, very soothing and cooling….especially for the times when you are finding your meal too spicy and you need something...

Other Interesting Indian Salad & Raita

Couscous Salad - Healthy Lunch Recipe recipe	Jaggery, Peanuts & Ghee Mix (accompniment to Makki di Roti & Sarson da Saag) recipe	Healthy Sweet Potato Chaat recipe	Eggplant (Baingan) Raita recipe
Pasta Salad recipe	Spinach Salad with Mandarin Oranges recipe	Daliya (Cracked Wheat) Salad recipe	Black Bean and Corn Dip recipe
Beetroot Salad (Kosambir) recipe	Zucchini with Cilantro and Lime recipe	C - Chutney recipe	Sambharo - Cabbage Salad recipe
Beetroot Salad recipe	Cilantro & Mint Raita recipe	Spinach Raita recipe	Kosambri (Shredded Carrot Salad) recipe
Tri-Color Stir-fry recipe	Avacado Salad recipe	Cucumber Raita (Yogurt with Cucumber) recipe	Warm Zucchini Salad recipe

 

20 Responses to “Spinach Raita”

1. Wahoo Says:
   October 7th, 2007 at 2:37 am

   Thank you for sharing!

   [Reply]

2. Rathna Says:
   April 2nd, 2008 at 6:56 pm

   I prepared spinach raitha today. It was AMAZING!! Quick, healthy and tasty! I really loved it. We prepare something similar – called majjige huli (like kadi… but involves some grinding, etc) but this raitha is really simple.

   I ate just the raitha :->) It is that good. Thanks a lot.

   [Reply]

3. shilpa Says:
   June 19th, 2008 at 10:43 am

   I prepared this raita today, had it with rotis and it tasted yum
   Thanks a lot for the recipe

   [Reply]

4. xyz Says:
   November 17th, 2009 at 4:43 pm

   is it ok to make it without mint?

   [Reply]

   

   hetal Reply:
   November 17th, 2009 at 5:06 pm

   Yes, you can leave out the mint.

   [Reply]

5. Rohini Says:
   May 14th, 2010 at 10:22 pm

   Hi,

   This raita is a super hit in my family. Thanks a lot for showing it. It resembles the “bathhuye ka raita” which my Mom prepares in India. Bathhua is a green leafy vegetable which grows wild in north and west India. We usually get it in winters and ate it along with Aloo ke paranthhe

   I used to crave for it but now you have given me its substitute. I just love the colour, taste and nutrition all packed in one simple dish.

   A big “green and white” thanks to you.

   [Reply]

6. madan singh Says:
   October 29th, 2010 at 7:55 am

   thanx u very much for all recipe.

   [Reply]

7. sushma Says:
   November 11th, 2010 at 5:13 am

   hi,
   Thank u so much for ur delicious recipes.I like u both very much.

   [Reply]

8. Nidhi Says:
   February 1st, 2011 at 8:51 pm

   Hi,

   Raita was too good !! Tried it with makki ki roti…
   Yaar aap dono ki wajah se .. cooking has become a fun .. jo boring ho gayi thi kucch time pahle …
   Love to see you guys cook !! Keep it up…

   [Reply]

9. Nidhi Says:
   February 1st, 2011 at 8:53 pm

   The best part about your recipes are ..
   1) Less use of oil
   2) All the ingredients are available at home.(mostly)

   [Reply]

10. soniya Says:
    April 6th, 2011 at 2:13 pm

    hey hi hetal n anuja

    I would like to share pineapple raita recipe with you.you can try this yummy recipe

    you need 1 canned crushed pineapple,11/2 cup yogurt,1/4 tspn black salt,4-5 tspn sugar,1/2 tspn pepper,salt to taste.you just have to mix the ingredients on time.
    this is fast n very easy recipe.

    [Reply]

    

    anuja Reply:
    April 6th, 2011 at 10:55 pm

    Hi Soniya,
    That sounds delicious!
    Thanks for sharing

    [Reply]

11. Parul Says:
    October 20th, 2011 at 12:27 pm

    Hi, is it ok to blend the spinach etc once done in a mixie and then add to the curd, i’m very doubtful, my daughter would eat the strands of spinach coming in her mouth, any other suggestions for solving this problem; most welcome…

    [Reply]

    

    hetal Reply:
    October 27th, 2011 at 6:32 pm

    Hi Parul,

    Absolutely! Your raita will be a nice shade of green instead of white with green strands, but equally delicious .

    [Reply]

12. Prabhjot Says:
    July 16th, 2012 at 8:42 pm

    Love your recipes. Can i use frozen spinach to make this raita instead of fresh spinach as i want to make this raita for 200 people? Let me know how much frozen spinach will be enough for one gallon yogurt. Thank a lot. Will wait for your reply.

    [Reply]

    

    hetal Reply:
    July 18th, 2012 at 3:49 pm

    Hi Prabhjot,

    Frozen spinach is probably not a good idea because it tends to be very stringy. It is okay to use in a subzi because it will be cooked extensively. However, in this raita, it is just barely sauteed.

    [Reply]

13. Kishore Says:
    February 3rd, 2013 at 7:45 am

    By profession I am a banker and have never entered the kitchen, but by going through your receipts I think I too can cook, the method is portrayed in a systematic manner that even a layman like me can cook and now I have started cooking and my wife loves it and encourages me to enter the kitchen so that she can get some relief.

    [Reply]

    

    hetal Reply:
    February 4th, 2013 at 4:38 pm

    Hi Kishore,

    That’s awesome! Kudos to you for attempting cooking (and giving your wife a break) .

    [Reply]

14. Gowri Radhakrishnan Says:
    March 4th, 2013 at 3:10 am

    Hey Anuja/Hetal, I have a question about this. can we use Beet Chard green instead of spinach?

    [Reply]

    

    hetal Reply:
    March 4th, 2013 at 6:15 pm

    Hi Gowri,

    We have not tried using beet chard for this recipe. It sounds interesting though. Let us know if you do try it.

    [Reply]

Before asking any questions, please check to see if a similar question has already been answered. This will save us time and prevent duplicate questions.