Palak Raita Indian Recipe 𑁍 Cook'n feel
Palak Raita Indian Recipe 𑁍 Cook'n feel is a easy Indian recipe that serves 4. 101 calories per serving. Recipe by Cook'n feel on YouTube.
Prep: 8 min | Cook: 13 min | Total: 31 min
Cost: $3.42 total, $0.86 per serving
Ingredients
- 1 tablespoon Vegetable Oil (neutral oil for tempering seeds)
- 1 teaspoon Cumin Seeds (whole seeds, toasted for garnish)
- 1 teaspoon Mustard Seeds (yellow mustard seeds)
- 3 pieces Garlic Cloves (minced)
- 200 grams Fresh Spinach (washed and roughly chopped)
- to taste Salt (regular table salt)
- 2 tablespoons Water (helps steam the spinach)
- 400 grams Greek Yogurt (plain, full‑fat for creaminess)
- 1 teaspoon Roasted Cumin Seeds (crushed, for garnish)
- 1 tablespoon Fresh Coriander Leaves (chopped, for garnish)
Instructions
Heat Oil and Temper Seeds
Place the frying pan over medium heat, add 1 tablespoon oil, then add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds. Let them sizzle until fragrant, about 30 seconds.
Time: PT1M
Temperature: Medium heat
Sauté Garlic
Add the minced garlic to the pan and sauté for about 1 minute, stirring constantly, until the garlic turns light golden.
Time: PT1M
Temperature: Medium heat
Cook Spinach
Add the chopped spinach, season with salt, and pour in 2 tablespoons water. Cover the pan and let it cook for 10 minutes, or until the spinach is completely wilted and tender.
Time: PT10M
Temperature: Medium heat
Cool Spinach Mixture
Transfer the cooked spinach to a bowl and let it cool completely to room temperature before adding yogurt.
Time: PT5M
Combine Yogurt
Stir in 400 g Greek yogurt to the cooled spinach, mixing until smooth and well incorporated.
Time: PT2M
Garnish and Chill
Sprinkle crushed roasted cumin seeds and chopped coriander leaves on top. Cover and refrigerate for at least 30 minutes before serving.
Time: PT0M
Nutrition Facts
- Calories
- 101
- Protein
- 10 g
- Carbohydrates
- 5 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free, High‑Protein, Low‑Carb
Allergens: Milk, Mustard
Ingredient Substitutions
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Cumin Seeds: Ground Cumin
- Instead of Mustard Seeds: Mustard Powder
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Spinach: Frozen Spinach (thawed and drained)
- Instead of Greek Yogurt: Plain regular yogurt (strained)
- Instead of Roasted Cumin Seeds: Ground Cumin
- Instead of Fresh Coriander Leaves: Fresh parsley
Equipment Needed
- Frying Pan
- Wooden Spoon
- Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Refrigerator
Critical Steps — Do Not Skip
- Temper cumin and mustard seeds without burning them.
- Cook spinach until fully wilted and moisture is absorbed.
- Cool the spinach completely before adding yogurt to avoid curdling.
- Chill the raita for at least 30 minutes for optimal flavor.
Chef Tips from the Video
- Roast cumin seeds until they turn golden and fragrant, then crush them for a smoky garnish.
- Use full‑fat Greek yogurt for a richer, creamier texture.
- For a subtle tang, add a squeeze of fresh lemon juice just before chilling.
Troubleshooting
Yogurt curdles after mixing.
Make sure the spinach mixture is completely cooled before adding yogurt. If it’s still warm, let it sit longer or refrigerate briefly.
Raita is too watery.
Drain excess water from the cooked spinach before mixing, or add a little more Greek yogurt to thicken.
Flavor is bland.
Adjust salt, add a pinch of sugar, or increase the amount of roasted cumin seeds for extra depth.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; freezing may cause yogurt to separate.
Room temperature: Do not leave out for more than 2 hours.
Make-Ahead Tips
- Prepare the cooked spinach ahead of time and store it separately from the yogurt.
- You can roast and crush the cumin seeds a day before for extra aroma.
Frequently Asked Questions
What is the cultural significance and history of Spinach Raita in Indian cuisine?
Raita is a traditional Indian cooling condiment that balances spicy dishes. Spinach raita adds a nutritious green twist, reflecting regional variations where leafy greens are incorporated for health and flavor.
What are the traditional regional variations of Spinach Raita in Indian cuisine?
In North India, raita often uses cucumber or boondi, while in South India spinach, beetroot, or carrot are common. Each region adjusts spices and herbs to match local palates.
How is Spinach Raita traditionally served in Indian meals?
Spinach Raita is typically served chilled alongside biryani, pulao, tandoori dishes, or as a side with flatbreads like roti and naan, providing a refreshing contrast to hot, spiced foods.
On what occasions or celebrations is Spinach Raita traditionally enjoyed in Indian culture?
Raita, including spinach variations, appears at family gatherings, festivals like Diwali and Eid, and during everyday meals, especially when serving rich, spicy curries.
What authentic ingredients are essential for traditional Spinach Raita versus acceptable substitutes?
Authentic Spinach Raita uses fresh spinach, plain Greek or thick regular yogurt, cumin seeds, mustard seeds, and coriander. Substitutes can include frozen spinach (well‑drained) or regular yogurt strained to a thicker consistency.
What other Indian dishes pair well with Spinach Raita?
Spinach Raita pairs beautifully with biryani, tandoori chicken, grilled kebabs, spicy dal, and buttery naan, helping to cool the palate between bites.
What makes Spinach Raita special or unique in Indian cuisine?
The combination of nutrient‑dense spinach with tangy Greek yogurt creates a creamy, vibrant side that is both healthful and flavor‑balancing, distinguishing it from more common cucumber or tomato raitas.
What are the most common mistakes to avoid when making Spinach Raita?
Common errors include adding yogurt to hot spinach (causing curdling), under‑cooking the spinach (resulting in a gritty texture), and not allowing enough chilling time for flavors to meld.
Why does this Spinach Raita recipe use roasted cumin seeds instead of ground cumin?
Roasting cumin seeds intensifies their nutty aroma, and crushing them just before serving preserves a fresh, crunchy texture that ground cumin cannot provide.
Can I make Spinach Raita ahead of time and how should I store it?
Yes, you can prepare the cooked spinach a day ahead and keep it refrigerated. Mix in the yogurt and garnish just before serving, and chill for at least 30 minutes.
What does the YouTube channel Cook'n feel specialize in?
The YouTube channel Cook'n feel specializes in simple, home‑cooked Indian recipes that focus on quick preparation, healthy ingredients, and clear step‑by‑step demonstrations.
How does the YouTube channel Cook'n feel's approach to Indian cooking differ from other Indian cooking channels?
Cook'n feel emphasizes minimal ingredient lists, everyday pantry staples, and concise videos that cater to busy home cooks, whereas many other channels may focus on elaborate techniques or festive dishes.
Last updated: September 1, 2026
