Spinach Raita

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.

0 thoughts on “Spinach Raita

    1. Hi Gowri,

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

  1. 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.

  2. 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.

    1. 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.

  3. 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…

    1. Hi Parul,

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

  4. 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.

  5. 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…

  6. 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.

  7. 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.

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