Spinach Raita – Punjabi Palak Dahi Raita | Indian Yogurt Spinach Dip
Spinach Raita is a cool and refreshing yogurt-based Indian dip combining spiced spinach with fresh yogurt. You can serve chunky Palak Raita as a healthy dip with crackers or tortilla chips. Regardless of how you serve it, palak ka raita tastes just so delicious.
Spinach Raita
Spinach yogurt dip is very simple to put together and tastes really great. It’s one of those raita recipes that everyone just devours until the whole bowl is cleaned out. Spinach dip with fresh veggie sticks is delicious.
Spinach with yogurt delivers quite a nutritious punch. The goodness of leafy green spinach combined with refreshingly healthy yogurt is just sublime.
Palak ka raita made by blending yogurt and spinach is a wholesome vegetable dip recipe that pairs well with biryani, pulao or fried rice. Slather thick and creamy garlic spinach raita over bread or have it with chips. Enjoy your weekends with yummy finger foods and healthy dips.
Indian Spinach Raita Recipe Step By Step:
Dahi palak is a wonderfully healthy Indian raita recipe. Spinach in yogurt is the perfect cooling side dish to serve with hot and spicy main course dishes. Palak dahi raita is a great way to combine greens with yogurt!
To make Indian style spinach dip, firstly wash the spinach several times. Pick the leaves and discard the thick stems.
Then pour water in a pan, add a pinch of salt and bring it to a boil. Add the spinach leaves and boil for 2 minutes.
Remove palak with a slotted spoon and dunk in chilled water. Strain and keep aside. You will get approximately ½ cup boiled palak.
Next finely chop garlic and green chilli. Toast sesame seeds and keep aside.
Heat a teaspoon of oil in a pan and season with cumin and half the roasted sesame seeds. Sauté for a couple of seconds.
Then add the chopped garlic and sauté till it starts to brown.
Next add the chopped chilli and spinach. Sauté for half a minute.
Sprinkle turmeric, salt and roasted cumin powder. Combine well.
Fry till all the moisture dries up.
Turn off gas and set aside to cool.
Meanwhile, take a mixing bowl. Add ½ cup thick fresh curd and a pinch of salt. Whisk well.
Stir in the cooled palak mixture. Sprinkle roasted sesame seeds and chilli flakes on top.
Refrigerate spinach yogurt raita before serving (if you keep palak raita out for long, the spinach turns limp). Palak raita tastes better the longer it’s allowed to chill.
Serve tasty and nutritious Palak Raita chilled with steamed rice and dal for a simple vegetarian meal!
Alternatively, have spinach dahi raita as an accompaniment with rice dishes like Jeera Pulao or vegetable biryani.
If you are searching for more savoury dip recipes, then do try out this Mexican Avocado Dip.
Spinach yogurt is a delightful contrast of colours and flavours. Dark green spiced spinach gently enveloped with fresh white creamy yogurt is a sight to behold. Raita with spinach goes well with toasted bread or crackers too. Learn how to prepare spinach curd raita.
Course Side Dish
Cuisine Punjabi
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 3
Calories 66kcal
Author Shil
Ingredients
Spinach – 1 ½ cups,packed
Curd – ½ cup
Salt - 1/8 tsp
For Tempering:
Green chilli – 1 chopped
Garlic – 1 tsp minced
Oil – 1 tsp
Cumin seeds – ½ tsp
Salt - 1/8 tsp
Roasted sesame seeds – 1/4 tsp
Garnishing:
Chilli flakes – ¼ tsp
Roasted sesame seeds – ¼ tsp
Instructions
Wash palak thoroughly and remove the stems.
Bring water to a boil in a pan to which a pinch of salt is added. Add the palak leaves and bring to a boil once again. After 2 minutes, remove the spinach leaves with a slotted spoon and refresh in cold water. Strain the palak, chop and keep aside. (This will yield about ½ cup boiled spinach).
Chop garlic and green chilli. Toast sesame seeds and set aside.
Heat oil in a kadai on medium heat. Add cumin seeds and ¼ tsp roasted sesame seeds. Sauté for a few seconds.
Add finely chopped garlic. Sauté for a minute or two till the garlic browns.
Add chopped green chilli and chopped palak. Sauté for 30 seconds.
Add turmeric powder, roasted cumin powder and salt. Mix well and stir-fry till the moisture evaporates. Switch off the stove and cool the palak mixture.
In a mixing bowl, add salt to fresh curd and mix well.
Once the spinach cools down, blend it with the yogurt.
Garnish with chili flakes and toasted sesame seeds.
Refrigerate and serve Spinach Raita chilled as side dish with flavoured Indian rice dishes or Indian flatbread.
Notes
*You can use dry red chilli instead of green chilli. *Refrigerate the raita till serving time or the spinach tends to go limp. *To dilute the raita, add a little water or milk.
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