Go Back
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
  • 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
  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.