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Spinach and Pomegranate Raita

Palak aur Anaar Ka Raita
Prep Time10 mins
Spinach b;anching time5 mins
Course: Indian
Cuisine: Condiment, Indian Cuisine
Servings: 2
Author: Swati


  • 1 Cup Fresh Yogurt/Dahi
  • 1 Cup Fresh spinach leaves
  • ¼ Cup Pomegranate Pearls
  • 1-1½ tsp Roasted Cumin Powder
  • 1/2 tsp Red Chilli Powder
  • Black Salt as per taste


  • Wash spinach very well in running tap water. 
  • 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 and puree it. 
  • Take fresh plain yogurt. It can be homemade or store bought. I prefer my homemade yogurt.
  • To it add roasted jeera powder/cumin powder, honey/sugar, red chilli powder and whisk till smooth consistency.
  • 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.
  • During winter months you can add tadka of Garlic in ghee. 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 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.