Palak ka Raita


Palak ka Raita

Chef Ruchika Jain
Course Side Dish
Cuisine Indian
Servings 3


  • 1 cup Curd
  • 1/2 cup Chopped and boiled spinach (squeeze the water completely while straining the boiled spinach)
  • 1/3 cup Boiled and roughly crushed potato
  • 1/2 tsp Roasted cumin seeds
  • 1/4 tsp Black salt
  • white salt according to taste

For tempering

  • 1 tsp Desi ghee
  • 1/2 tsp Red chili powder
  • 1/4 tsp Mustard seeds ( Rai)
  • 1 pinch Hing


  • Take curd in a bowl and whisk it till it becomes smooth
  • Now add chopped and boiled spinach and mix well
  • Next add roasted cumin seeds, black salt and white salt. Mix it.
  • Now add boiled and roughly crushed potatoes. Mix it again

To prepare the tempering

  • Take a non-stick pan. Add ghee. When the ghee is heated, add hing. Then add mustard seeds and wait to crackle.
  • Add red chili powder.
  • Now tempering is ready
  • Now pour the tempering on Raita. Mix it well


  • Make the tempering only at the time of serving of Raita
  • Use only fresh curd, but if the curd is sour add a little bit of sugar
Keyword Indian, Palak, Raita, Side Dish, Spinach

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