Spinach Raita Recipe – Authentic Indian Yogurt Dip with Cumin

Last Updated on 2 months by Neha Deshmukh

Spinach Raita Recipe – Authentic Indian Yogurt Dip with Cumin

Hey everyone! If you’re anything like me, you love a good raita. It’s the perfect cooling companion to spicy Indian meals, and honestly, it’s just so refreshing. Today, I’m sharing my go-to Spinach Raita recipe – it’s super simple, packed with flavour, and always a hit. I first made this when I was trying to sneak more greens into my family’s diet, and it quickly became a favourite!

Why You’ll Love This Recipe

This Spinach Raita isn’t just healthy; it’s seriously delicious. It’s a fantastic way to use up any spinach you have on hand, and the roasted cumin powder adds a lovely smoky warmth. Plus, it comes together in under 20 minutes – perfect for a quick side dish or a last-minute get-together. It’s a guaranteed crowd-pleaser, trust me!

Ingredients

Here’s what you’ll need to make this vibrant raita:

• 2 cups (tightly packed) spinach (about 60g)
• 1 cup plain yoghurt/curd (about 240ml)
• To taste salt
• 2 tsp oil
• 1 tsp mustard seeds
• 1 green chilli, finely chopped
• 1 medium onion, finely chopped
• 1 tsp roasted cumin powder (about 5g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this raita extra special.

• Roasted Cumin Powder: Don’t skip this! It adds such a beautiful, smoky flavour. You can buy it pre-roasted, or easily roast cumin seeds yourself in a dry pan for a few minutes until fragrant.
• Yoghurt: Full-fat, plain yoghurt is key here. It gives the raita the best, creamy texture. I prefer using dahi (Indian yoghurt) if I can find it, but any good quality plain yoghurt will work. Avoid sweetened or flavoured yoghurts!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, remove the thick stems from your spinach leaves. Give them a good wash and then finely chop them up.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
3. Add the chopped onions and green chilli to the pan. Sauté until the onions turn translucent, about 3-5 minutes.
4. Now, toss in the chopped spinach and cook until it wilts, which should only take 2-3 minutes. Once wilted, take the pan off the heat and let the spinach mixture cool completely. This is important – you don’t want to warm the yoghurt!
5. While the spinach is cooling, whisk the yoghurt in a bowl until it’s nice and smooth.
6. Once the spinach mixture is cool, gently mix it into the whisked yoghurt.
7. Add salt to taste and give everything a good stir.
8. Finally, garnish with the roasted cumin powder. I like to add a little extra for good measure! Serve chilled.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the spinach: You want it wilted, not mushy.
• Cooling is crucial: Adding warm spinach to the yoghurt will affect the texture.
• Taste as you go: Adjust the salt and chilli to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by using a plant-based yoghurt! Coconut yoghurt or soy yoghurt work really well.
• Spice Level: If you’re sensitive to heat, reduce the amount of green chilli or remove the seeds before chopping. My friend, Priya, loves to add a pinch of red chilli powder for an extra kick!
• Regional Variations: Across India, different types of yoghurt are used. In some regions, they use lassi (a buttermilk-based yoghurt) for a tangier flavour.
• Festival Adaptations: This raita is a wonderful addition to Eid or Diwali feasts, offering a cooling contrast to richer dishes.

Serving Suggestions

Spinach Raita is incredibly versatile! It’s amazing with:

• Biryani
• Pulao
• Spicy curries
• Grilled meats
• Even as a dip with vegetable sticks!

Storage Instructions

Leftover Spinach Raita can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

• What type of spinach is best for raita? Regular spinach works perfectly fine! You can use baby spinach if you prefer, but it might have a milder flavour.
• Can I make this raita ahead of time? Yes, you can! It actually tastes even better after the flavours have had a chance to meld together.
• How can I adjust the consistency of the raita? If it’s too thick, add a tablespoon or two of water or milk. If it’s too thin, add a little more yoghurt.
• What are some other herbs I can add to spinach raita? Fresh coriander (cilantro) or mint would be lovely additions!
• Is it necessary to cool the spinach before mixing with yoghurt? Absolutely! Warm spinach will curdle the yoghurt and ruin the texture.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all.