The Ultimate Palak (Spinach) Raita

BY mt-admin
May 6, 2025
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Modified: Nov 20, 2025 · Published: May 6, 2025 by Sarah Mir

This spinach or palak raita is zingy, a little spicy, takes 10-minutes to make and is a fabulous way to make the everyday a little more delicious!

top down view of spinach raita in a pink bowl

Can I wax eloquent about raita? Why yes I can.

Can I eat this particular one with just naan? Yes again.

Does it pair well with just about everything? Why yes again!

A Non Classic (for me)

I was first introduced to Palak Raita over 15 years ago at a friends house. She had made it with biryani and it was love at first bite. Now as someone who is always looking to up her nutrition in the most flavorful way possible this raita is something I bring back in rotation whenever I can. It is also a fantastic way to use up that spinach that isn’t quite good for salads and most excellent with my beloved Keema Aloo.

Building flavour: Spinach Raita edition

Spinach: Use whatever variety you love, but my preferred are baby spinach, regular spinach, and frozen finely chopped spinach. You want a fine chop (I use my food processor) because spinach does tend to become besties with your teeth. You know it.

Garlic & Chili Flakes: Flavor besties. Don’t break them up, but also they add such punchy counterparts to the creamy yoghurt and earty spinach.

Chilies: use 1, use 2, whatever you would like but trust me when you finely dice them into your raita they are SO MUCH FUN. Deseed if you’d like, but don’t skip.

Yogurt Tip: Full fat yoghurt tends to be less sour / salty than reduced fat yoghurts, so mix first, season later.

¾ view of a raita bowl, rice in the background with more raita

To Cook or not to Cook, That is the Question

There are a plethora of palak/spinach raita recipes on the internet and some will merely wilt the spinach with hot water, some go for fresh chopped, but I wholly believe – after testing all approaches- that the best flavor comes from a garlic infused sauté.

What goes with Palak Raita?

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