palak raita
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5 from 1 vote

palak raita

palak ka raita - a simple and easy recipe of lightly flavored spinach raita.
Prep Time20 mins
Total Time20 mins
Course: side dish
Cuisine: indian
Servings: 3
Author: Dassana Amit


  • 1 cup chopped and tightly packed spinach (palak)
  • ½ teaspoon ginger, finely chopped (adrak)
  • ¼ teaspoon carom seeds (ajwain)
  • ½ teaspoon cumin (jeera)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon coriander powder (dhania powder)
  • 1 pinch turmeric (haldi)
  • 1 pinch garam masala powder
  • ¼ teaspoon saunf powder (fennel powder) - optional
  • black pepper powder as required - optional
  • 4 to5 mint leaves, (pudina patta)
  • 1 cup yogurt (curd or dahi)
  • 2 to 3 teaspoon oil
  • rock salt or black salt as required


  • whisk the yogurt and keep aside.
  • heat oil. add the carom seeds and fry for few seconds.
  • add the chopped ginger and fry for some seconds

sauteing palak to make palak raita

  • add the chopped spinach (palak).
  • add all the spice powders one by one along with salt.
  • saute till the spinach stops releasing water.
  • lastly add the mint and saute for 1-2 minutes.

making palak raita

  • add this mixture to the yogurt.
  • sprinkle some pepper. stir well.
  • you can refrigerate the raita for a couple of hours before serving.
  • serve palak raita as side accompaniments with a dal rice or roti sabzi or biryani or pulao. raita goes very well with rice based dishes.