Spinach Raita

Yogurt is largely an everyday part of the Indian diet. It is still mostly homemade and eaten plain or in many forms of “raita” which is a kind of yogurt salad. Raita can be eaten with a variety of Indian foods but goes especially well with flavored rice & roti (bread) dishes such as Biryani, Pulav and stuffed parathas.

Here is a simple spinach raita that I make often. You can use either fresh chopped spinach (slighly blanched) for this or you could use frozen chopped spinach, thawed (I don’t usually blanch the frozen spinach but you can if you would like to). Make sure that the spinach is not too mushy if you are cooking it.


SPINACH RAITA

1 cup chopped spinach, fresh or frozen (all moisture squeezed out)

2-3 plum tomatoes chopped or 10 grape tomatoes chopped

1/2 an onion finely chopped

2 cups yogurt & 1/2 cup milk whisked together

Salt & pepper to taste

1/2 teaspoon rock salt (optional)

1/2 teaspoon roasted cumin powder (optional)

cayenne pepper (optional)

Method:

  • Whisk the yogurt and milk together till smooth.
  • Add salt to taste and mix well.
  • Add the spinach,onions and tomatoes in and mix it well.
  • Garnish with rock salt, roasted cumin and cayenne pepper.


Spinach Raita

Spinach Raita



2 thoughts on “Spinach Raita

  1. that looks so great, Malini. Love the seasonings. For some reason, never made spinach raita at home. Should try it. I got your message, will reply soon – sorry its taken a while.

  2. Pingback: SHAKIRA ’S MUTTON BIRYANI « The Food Fairy

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