Spinach Raita Recipe | Spinach Dip

Spinach raita recipe | creamy spinach dip

This raita recipe is one of the fully iron packed vegetable dip recipes. Most main meal vegetable recipes (veggie recipes) are served with some type of accompaniments. This healthy dip recipe can add brilliant taste to meals like Biryani, Fried rice etc. Raita is usually made by mixing Yoghurt with different vegetables. Spinach (palak) raita is made by mixing Yoghurt and Spinach so it contains the nutrients and goodness from both main ingredients. It is recommended for the people who has low iron count. Kids usually are not a big fan of spinach recipes even though you present a delicious spinach lasagna in front of them. But still I am daring to hope that kids may like this raita and it can help kids eat palak and become strong like Popoye 😉

Ingredients

1 packed cup Spinach, washed and chopped small
½ tsp finely chopped ginger (optional)
¼ tsp cumin powder
½ tsp green chilies, finely chopped
¼ tsp coriander powder
¼ tsp carom seeds
a  pinch of turmeric (optional)
a pinch of garam masala powder
black pepper powder as required (optional)
1 cup yogurt/curd/dahi
2 to 3 tsp oil
rock salt(sendha namak) or black salt as required
2 tbsp of water

Let’s prepare spinach raita

Whisk the Yogurt with water and make a smooth mixture, set aside.
Now heat oil in a wok and add the carom seeds, saute for few seconds.  Now add the chopped ginger and saute till raw smell disappears. Add the chopped spinach and saute. You will see that spinach has started releasing water, saute till it gets dry.
Now add all the spice powders and salt. Now switch off the gas and allow palak mixture to stand for few min to get completely cool.
Then add this mixture to the yogurt. Sprinkle some pepper powder and stir well.
Serve spinach raita as side accompaniments with any meal specially the rice dishes like Vegetable biryani or Fried rice.

Tips

• For fasting (vrat), sendha namak(rock salt) should be used instead of black salt.
• You may not add turmeric and other masala powders to the raita if making for fast.
• Do not keep this raita at Room temperature for long, since once the palak soaks the moisture, it will become soggy.
• Do not add curd to the mixture while it’s hot because heat will spoil your yoghurt.

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Spinach Raita Recipe - Easy Palak Ka Raita - Indian Style Spinach Dip

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

 

Spinach raita recipe (creamy spinach dip) is one of the fully iron packed vegetable dip recipes. Most main meal vegetable recipes (veggie recipes) are served with some type of accompaniments. This healthy dip recipe can add brilliant taste to meals like Biryani, Fried rice etc. Raita is usually made by mixing Yoghurt with different vegetables. Spinach raita is made by mixing Yoghurt and Spinach so it contains the nutrients and goodness from both main ingredients.

Course: Side Dish

Cuisine: Indian

Servings: 4

Author: Rachna's kitchen

Ingredients

• 1 packed cup Spinach washed and chopped small
• ½ tsp finely chopped ginger optional
• ¼ tsp cumin seeds
• ½ tsp green chilies finely chopped
• ¼ tsp coriander powder
• ¼ tsp carom seeds
• a pinch of turmeric optional
• a pinch of garam masala powder
• black pepper powder as required optional
• 1 cup yogurt/curd/dahi
• 2 to 3 tsp oil
• rock salt sendha namak or black salt as required
• 2 tbsp of water

Instructions

1. Whisk the Yogurt with water and make a smooth mixture, set aside.
2. Now heat oil in a wok and add the carom seeds, saute for few seconds. Now add the chopped ginger and saute till raw smell disappears. Add the chopped spinach and saute. You will see that spinach has started releasing water, saute till spinach gets dry.
3. Now add all the spice powders and salt. Now switch off the gas and allow palak mixture to stand for few min to get completely cool.
4. Then add this mixture to the yogurt. Sprinkle some pepper powder and stir well.
5. Serve palak raita as side accompaniments with any meal specially the rice dishes like Vegetable biryani.

Recipe Notes

For fasting (vrat), sendha namak(rock salt) should be used.
You may not add turmeric and other masala powders to the raita if making for fast.
Do not keep this raita at Room temperature for long, since once the Spinach soaks the moisture, it will get soggy.
Do not add curd to the mixture while it’s hot because heat will spoil your yoghurt.