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Palak Raita /Spinach Raita Recipe

Spinach and Pomegranate Raita

Swati
Delicious raita recipe with spinach and pomegranate, to serve with your meals. Palak aur Anar Ka Raita
5 from 2 votes
Prep Time 10 minutes
Spinach b;anching time 5 minutes
Course Indian
Cuisine Condiment, Indian Cuisine
Servings 2

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Pan to blanch spinach

Ingredients
  

  • 1 Cup Fresh Yogurt/Dahi
  • 1 Cup Fresh spinach leaves
  • ¼ Cup Pomegranate Pearls
  • 1-1½ tsp Roasted Cumin Powder
  • ½ tsp Red Chilli Powder
  • ½ tsp Chaat Masala
  • Black Salt as per taste

Tempering (optional)

  • 1 tsp Cumin seeds
  • 1 Whole Dry Red Chilli
  • 7-8 Spinach Leaves optional
  • 1 tsp Oil
  • 1-2 Garlic Cloves

Instructions
 

  • Wash spinach very well in running tap water.
    1 Cup Fresh spinach leaves

First Method:Blanch and Puree Spinach

  • Blanch Spinach. Boil water in a pan, add spinach and keep it for 1-2 minutes.
  • Transfer it to ice cold water and let it be there for another 2-3 minutes.
  • Now drain the water from spinach completely. You can squeeze it to drain water. Puree it.
  • Take fresh plain yogurt. It can be homemade or store bought. I prefer my homemade yogurt.
    1 Cup Fresh Yogurt/Dahi
  • To it add roasted jeera powder/cumin powder, honey/sugar, red chilli powder and whisk till smooth consistency.
    1-1½ tsp Roasted Cumin Powder, ½ tsp Red Chilli Powder
  • Add spinach puree and mix well in yogurt. Cover it and refrigerate till serving time.
  • Before serving mix black salt in yogurt and add pomegranate seeds to it.
    ¼ Cup Pomegranate Pearls, Black Salt as per taste

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.

Tempering for Raita (optional)

  • In a tadka pan/small pan, heat oil. Add cumin seeds.
    1 tsp Cumin seeds, 1 tsp Oil
  • When seeds crackle, add curry leaves and red chilli.
    7-8 Spinach Leaves, 1 Whole Dry Red Chilli
  • During winter months you can add tadka of Garlic in oil.
  • Next, add finely chopped/minced garlic.
    1-2 Garlic Cloves
  • Add tadka to raita.
  • Serve raita chillied

Video

Notes

For one cup of yogurt, add about 1/4 cup water. Adjust as per your desired consistency.
Add salt(preferably black salt/kala namak) just before serving as it yogurt starts getting sour once salt is added to it.
Serve chilled with dish of your choice.
It goes well with any type of Biryani (Lucknowi Veg Biryani), Pulao (Mix Veg. Pulao) or paranthas (Tikiadia or Aloo Parantha).
You can also have during fasting days if you include Spinach in your fasting diet. Add Sendha Namak instead of black salt.
Skip garlic for no onion no garlic recipe or during fasting days.
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. 
Keyword Palak Raita recipe, Spinach raita
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