Palak Raita/Spinach Raita

Palak Raita/Spinach Raita with Pomegranate pearls. It is a cool yogurt preparation with nutritious spinach(palak), pomegranate pearls(anar) and spices. Add garlic tadka/tempering for added flavour.

It's a healthy and delicious and flavourful accompaniment with your meals.

About the Recipe

Here I bring you one of the easiest dish, Spinach and Pomegranate Raita, loaded with goodness of iron rich spinach, calcium rich yogurt and antioxidant rich pomegranate.

India meals are wholesome. Most of the meals consists of dal/lentils, dry veggie or curry, rice and chapatis.The main purpose is to include all the food groups for balanced diet.

Many times only a subzi like Gajar Aloo Methi ki Subzi or Baigan ka Bharta with chapati along with plain yogurt or raita is a filling meal.

Benefits of Yogurt

Yogurt or dahi is one the important part of Indian meals. It is a natural probiotic, as it helps in digestion of the food. It also cools off the body heat ,that comes with spices used in food. It is also a source of calcium.

Yogurt is also known as Curd in India. It should not be confused with cheese curds available in Canada, USA and other countries. Yogurt is one of the best side dish or accompaniment with paranthas, pulao or biryani and raita takes away the brownie points with so many variations in it.

What is Raita

Those who do not know about Raita, it is a kind thick yogurt preparation with fruits or salad veggies like cucumber, mint, carrots, boiled potatoes. A versatile dish that can be prepared in numerous ways and so easy to prepare.

Chilled raita with fruits or salad vegetables or even chickpea puffed balls(Boondi Raita) or noodles is one of the best accompaniment with Indian meals.

Chass(Indian Buttermilk), Ragi Kanji(Buttermilk with Finger Millet), Kadhi Pakodi, Gatte Ki subzi. Only one raita recipe is there Mix.Veg Raita, though it is one dish that I make quite frequently.

Why should I make Spinach Raita

Spinach and Pomegranate both are rich in nutrients like iron, calcium, antioxidants and minerals. These should be included in regular diets in any preferred form. If your fussy eater refuses to eat spinach or pomegranate, make this for the.Trust me everyone will love it.

You can serve it with any of the meals. Or, you can also have it on it's own.

How to make Spinach and Pomegranate Raita

There are two ways in which you can add Spinach to yogurt

First one is to blanch spinach leaves, then puree and add to yogurt along with other spices.

Second one is to finely chop spinach leaves, saute with cumin seeds(jeera)/mustard seeds(rai),and add to whisked yogurt. Add finely chopped garlic in winters or if you like garlicky taste .

First Method- Blanch and Puree Spinach

• Wash spinach very well in running tap water.
• Boil water in a pan, add spinach and keep it for few minutes. Transfer it to ice cold water and let it be there for another 2-3 minutes.
• Now drain the water from spinach completely(squeeze it a bit) and puree it.

• In a bowl take yogurt/curd.
• Take fresh plain yogurt. It can be homemade or store bought. I prefer my homemade yogurt.
• To it add roasted jeera powder/cumin powder, red chilli powder,chaat masala and whisk till smooth consistency.
• Add spinach puree and mix well in yogurt.
• Prepare tadka(see below section).
• Add tadka to Raita.

Second Method- Chop and Saute Spinach

Finely chop spinach leaves.

Heat oil in a pan. Add cumin seeds, when seeds crackle, add minced garlic (optional) and chopped spinach leaves.

Saute for a while, when leaves start wilting and water dries, switch off the flame.

Cool spinach and add to raita. You can add tempering of cumin seeds and curry leaves.

Tips and important points for making raita

• You fresh curd and avoid sour curd.
• For one cup of yogurt, add about 1/4 cup water. Adjust as per your desired consistency.
• Consistency of Raita depends on how one likes it. Raita should be neither too thick like many dips( tzatziki) nor to thin like Chaas (Spiced Indian buttermilk).
• Before serving, mix black salt in yogurt and add pomegranate seeds to it.
• Serve chilled with dish of your choice.

Variations to Spinach and Pomegranate Raita

You can also add grated or finely chopped cucumber to it or top it with boondi (deep fried chickpea flour small balls). Boondi is available at all the Indian grocery stores.

You can also have during fasting days if you include Spinach in your fasting diet. Add Sendha Namak instead of black salt.

This is very good weightless recipe too. Makes one feel full for long time after having it.

Tempering Spinach Raita

This is optional and I tempering Palak raita only when I make it for guests. It adds so much flavour to this simple raita.

During winter months you can add tadka of Garlic in ghee/oil. Since yogurt has cooling properties many people avoid it during rainy season and winters. Elders back home always avoided yogurt during monsoon and added either garlic tadka or some fresh ginger or ginger powder to diminish it's cooling properties.

For garlic Tadka, heat about a tsp of ghee or oil in a pan or tadka pan. Add cumin seeds/rai, when seeds crackle add dry red chilli, finely chopped/minced garlic.Saute till it starts getting crispy, add finely chopped Spinach leaves and saute till it is crispy . Temper Spinach Raita with it.

Adding Spinach leaves is optional. Skip if your kids/folks don't like spinach bites coming in mouth.

You can add curry leaves in tempering/tadka.

Serving Suggestions

Serve it with any type of Biryani/Pulao. Some recipes for Pulao/Biryani from the blog:

Lucknowi Veg Biryani, Rajasthani Kabuli Pulao, Instant Pot Veg. Biryani, Chana Dal Khichdi, Bajra Khichdi and many more.

It also goes well with your daily meal combo of Dal Chawal(Lentils) and any subzi/side dish.

You can also have it with parathas or aloo poori.

Paratha recipes Aloo Paratha , Chana Dal Paratha, Amritsari Aloo Kulcha and many more.

How long Palak Raita stays good to eat

It is better you finish it the day you make it. Refrigerate the leftovers in an air tight container and finish the next day.

Raita Recipes from the blog

Recipe Card

Do make this Spinach and Pomegranate raita and let me how you liked it.

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