Spinach in Spicy Yoghurt (Palak Raita)

Total Time
Prep 20 mins
Cook 0 mins

Its a treat and feast in this hot summer here in the Sultanate of Oman, Middle East!

Ingredients Nutrition


  1. Clean and wash spinach.
  2. Discard the stems.
  3. Steam over low heat until tender.
  4. Drain well and chop finely.
  5. Heat oil in a small pan.
  6. Fry mustard seeds until they start spluttering.
  7. Then add cumin, fenugreek and corriander seeds.
  8. Stir well.
  9. Fry until fenugreek (methi) seeds turn golden brown.
  10. Remove from heat.
  11. Add red chilli powder and salt.
  12. Cool slightly.
  13. Stir in yoghurt.
  14. Mix well.
  15. Add spinach.
  16. Mix thoroughly.
  17. Chill.
  18. Sprinkle little corriander powder on top.
  19. Serve chilled.


Most Helpful

Mix theed chilli powder, cumin powder, a little sugar and black salt (to taste) to the curd and then temper only with mustard seeds in a tsp of oil. For a slight variation of the same recipe. This is my recipe for Palak raita. I tried yours and it is as good.

Girl from India February 17, 2004

Spinach is one of my favorite vegetables and I lilke to thank you for posting this refreshing side dish. We had this with other Indian dishes and it replaced the raita I usually make. I doubled the spinach and used only one tablespoon of the oil.

Pets'R'us June 03, 2003

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