Palak Raita Recipe – Authentic Spinach Yogurt Dip with Mustard Seed Tempering

Last Updated on 3 months by Neha Deshmukh

Palak Raita Recipe – Authentic Spinach Yogurt Dip with Mustard Seed Tempering

Hey everyone! If you’re looking for a super refreshing and healthy side dish, especially during those warm summer months, you have to try this Palak Raita. It’s a simple spinach and yogurt dip that’s bursting with flavor, and honestly, it’s one of those recipes I keep coming back to again and again. I first made this when I was trying to sneak more greens into my family’s diet, and it was a huge hit – even with the picky eaters!

Why You’ll Love This Recipe

This Palak Raita isn’t just delicious; it’s incredibly easy to make. It comes together in under 10 minutes, making it perfect for a quick lunch, a light dinner, or even a potluck. The cool yogurt beautifully balances the earthy spinach, and that little tadka (tempering) with mustard seeds? It takes it to a whole other level. Trust me, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up this delightful Palak Raita:

• 2 cups palak (spinach)
• 1 cup curd (yogurt)
• 0.5 tsp turmeric powder
• 2-3 tsp water (for blending)
• 1 tsp ghee
• 0.5 tsp mustard seeds
• 0.5 tsp jeera (cumin seeds)
• 1 red chilli (adjust to your spice preference)
• 3-4 curry leaves
• 1 pinch asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting the right ones makes all the difference.

• Palak (Spinach): Fresh spinach is key here. Look for vibrant green leaves that aren’t wilted or bruised. Baby spinach works great too, if you can find it!
• Curd (Yogurt): I prefer using full-fat, slightly tangy curd for the best flavor and texture. Dahi (Indian yogurt) is ideal, but Greek yogurt works in a pinch – you might need to add a little extra water to thin it out.
• Spice Levels: Traditionally, Palak Raita isn’t super spicy, but feel free to adjust the amount of green chilli to your liking. Some families in Rajasthan love a really fiery raita, while others prefer it mild.
• Ghee: Don’t skip the ghee! It adds a beautiful richness and aroma to the tempering. If you don’t have ghee, you can use oil, but ghee really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those spinach leaves a thorough wash under running water. We want to get rid of any dirt or grit.
2. Bring 3 cups of water to a boil and quickly blanch the spinach for just a minute or two, until the leaves turn a bright, vibrant green. Immediately drain the spinach and plunge it into cold water to stop the cooking process. This helps retain that beautiful color!
3. Now, transfer the blanched spinach to a blender. Add the grated coconut, green chilli, and cumin seeds. Blend everything into a smooth paste, adding just a little water if needed to help it along.
4. In a bowl, mix the spinach paste with the fresh curd. Add water or buttermilk, a little at a time, until you reach your desired consistency. I like mine slightly thick, but some people prefer it more runny.
5. Season with salt to taste. Don’t be shy!
6. Time for the tadka! Heat the ghee in a small pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, red chilli, curry leaves, and asafoetida. Let it sizzle for a few seconds until fragrant.
7. Carefully pour the hot tempering over the spinach-yogurt mixture and give it a good mix. The sizzle and aroma are amazing!
8. Serve chilled with steamed rice, roti, or as a cooling side dish with your favorite Indian meal.

Expert Tips

• Don’t overcook the spinach! You want it bright green and slightly tender, not mushy.
• Taste as you go! Adjust the salt and spice levels to your preference.
• For a smoother raita, strain the yogurt through a muslin cloth before using.

Variations

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

• Vegan Adaptation: Use plant-based yogurt (like coconut or almond yogurt) for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or fewer green chillies, or even a pinch of red chilli powder, to control the heat. My friend, Priya, loves adding a dash of chaat masala for extra zing!
• Summer Cooling Adaptations: Add a few chopped mint leaves for an extra cooling effect during hot summer days. My grandmother always did this!

Serving Suggestions

Palak Raita is incredibly versatile. It’s fantastic with:

• Steamed rice
• Roti or paratha
• Biryani
• Dal (lentils)
• As a dip with vegetable sticks

Storage Instructions

You can store leftover Palak Raita in an airtight container in the refrigerator for up to 2 days. The flavor might mellow slightly over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of spinach is best for Palak Raita? Any fresh spinach will work, but I prefer using regular spinach over baby spinach for a slightly more robust flavor.
• Can I make Palak Raita ahead of time? Yes, you can! Just prepare the raita and store it in the refrigerator. Add the tempering just before serving for the best flavor.
• How can I adjust the consistency of the raita? Add more water or buttermilk to thin it out, or a little more yogurt to thicken it up.
• What are the health benefits of Palak Raita? Spinach is packed with vitamins and minerals, and yogurt is a great source of probiotics. This raita is a healthy and delicious way to boost your nutrient intake!
• Can I use dried spices instead of fresh curry leaves? While fresh curry leaves are best, you can use a teaspoon of dried curry leaves in a pinch. The flavor won’t be quite as vibrant, but it will still be tasty.

Enjoy making this Palak Raita! I hope it becomes a staple in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!