Spinach Raita Recipe – Easy Indian Yogurt Dip with Carom & Fennel

Last Updated on 2 months by Neha Deshmukh

Spinach Raita Recipe – Easy Indian Yogurt Dip with Carom & Fennel

Introduction

There’s just something so refreshing about a good raita, isn’t there? Especially when the weather heats up! This Spinach Raita is a family favorite – it’s cool, creamy, and packed with flavor. I first made this when I was trying to sneak more greens into my kids’ diets, and honestly, they didn’t even notice! It’s become a staple side dish with our Indian meals, and I’m so excited to share it with you. It’s a little different from your standard cucumber raita, with a lovely warmth from the spices that makes it extra special.

Why You’ll Love This Recipe

This Spinach Raita is more than just a cooling dip. It’s a burst of fresh flavors, a healthy way to add greens to your meal, and surprisingly easy to make. It’s perfect for a hot summer day, alongside spicy curries, or even as a light snack. Plus, the carom seeds and fennel powder add a unique digestive boost – something my grandmother always insisted on!

Ingredients

Here’s what you’ll need to whip up this delicious raita:

• 1 cup spinach (about 85g), chopped
• ½ – 1 teaspoon ginger, finely chopped (about 2-4g)
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon cumin seeds
• ½ – 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon coriander powder
• Pinch of turmeric powder (about ¼ teaspoon)
• Pinch of garam masala
• ½ teaspoon fennel powder (saunf)
• ¼ teaspoon black pepper powder
• 4-5 mint leaves, chopped
• 1 cup curd/yogurt (about 240ml), whisked smooth
• 2-3 teaspoons oil (about 10-15ml)
• Salt, as required

Ingredient Notes

Let’s talk ingredients! A few things make this raita sing.

• Carom Seeds (Ajwain): These little seeds are a game-changer. They have a slightly bitter, pungent flavor and are fantastic for digestion. My mom always added them to raitas, especially during monsoon season.
• Fennel Powder (Saunf): Don’t skip this! Fennel adds a subtle sweetness and another layer of digestive goodness. You can even lightly roast the fennel seeds before grinding them for a more intense flavor.
• Spice Levels: Spice is a very personal thing! I’ve given a range for the chili powder. Start with less and add more to suit your preference. Some regions in India prefer a much spicier raita, while others keep it mild.
• Yogurt: I prefer using full-fat yogurt for the creamiest texture, but you can use low-fat or Greek yogurt if you prefer. Just make sure it’s well whisked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk your curd or yogurt until it’s beautifully smooth. Set it aside – we’ll add the spinach mixture to this later.
2. Now, heat the oil in a pan over medium heat. Once hot, add the carom seeds and cumin seeds. Listen for them to crackle – that’s when you know the flavors are releasing!
3. Add the finely chopped ginger and sauté for a minute or so, until it becomes fragrant. Don’t let it burn!
4. Next, toss in the chopped spinach. Sauté for just 1-2 minutes, until it starts to wilt. We don’t want it completely cooked, just softened.
5. Time for the spices! Add the red chili powder, coriander powder, turmeric, garam masala, and fennel powder. Cook for another minute, stirring constantly, until the spinach is fully wilted and coated in the spices.
6. Finally, add the chopped mint leaves and sauté for just another minute. This keeps the mint fresh and vibrant.
7. Remove the pan from the heat and let the spinach mixture cool slightly. Then, gently combine it with the whisked curd/yogurt.
8. Sprinkle with black pepper powder and mix well. Taste and adjust the salt as needed.
9. Pop it in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the spinach! You want it to retain some texture.
• Cooling the spinach mixture slightly before adding it to the yogurt prevents the yogurt from getting too warm.
• A good whisk is your friend! Smooth yogurt makes all the difference.

Variations

• Vegan Adaptation: Easily make this vegan by using your favorite plant-based yogurt! Coconut yogurt or cashew yogurt work particularly well.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like it hot, add a pinch of cayenne pepper or a finely chopped green chili.
• Summer/Cooling Recipe Adaptation: Add a tablespoon of grated cucumber for an extra cooling effect. My friend, Priya, swears by this during the peak of summer.

Serving Suggestions

This Spinach Raita is incredibly versatile. Serve it:

• Alongside biryani or pulao
• With spicy curries like vindaloo or rogan josh
• As a dip with papadums or vegetable sticks
• As a light and refreshing snack on its own

Storage Instructions

Leftover 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

• What is the best way to chop spinach for raita? Finely chop the spinach – you don’t want large pieces. A sharp knife or a quick pulse in a food processor works well.
• Can I use frozen spinach in this recipe? Yes, you can! Just thaw it completely and squeeze out all the excess water before using it.
• What are the digestive benefits of carom seeds in raita? Carom seeds are known to aid digestion, reduce bloating, and relieve gas. They’re a traditional ingredient in Indian cooking for a reason!
• How can I adjust the spice level of this raita? Start with a small amount of red chili powder and add more to taste. You can also use Kashmiri chili powder for color without adding too much heat.
• Can this raita be made ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld together. Just make sure to store it in the refrigerator.