Spinach in Spicy Yoghurt (Palak Raita)

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




  • Clean and wash spinach.
  • Discard the stems.
  • Steam over low heat until tender.
  • Drain well and chop finely.
  • Heat oil in a small pan.
  • Fry mustard seeds until they start spluttering.
  • Then add cumin, fenugreek and corriander seeds.
  • Stir well.
  • Fry until fenugreek (methi) seeds turn golden brown.
  • Remove from heat.
  • Add red chilli powder and salt.
  • Cool slightly.
  • Stir in yoghurt.
  • Mix well.
  • Add spinach.
  • Mix thoroughly.
  • Chill.
  • Sprinkle little corriander powder on top.
  • Serve chilled.

Questions & Replies

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  1. 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.
  2. 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.


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