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Spinach Raita

Spinach raita is a refreshing yogurt-based dish made with spiced spinach and yogurt. By adjusting its thickness, you can also serve spinach raita as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve it.

Serves 4.

Spinach RaitaIngredients:

  • 2 cups chopped spinach, stems removed
  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds (jeera)
  • Pinch of asafetida (hing)
  • 2 whole red chili
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 1/2 cup yogurt


  1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready.
  2. Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
  3. Add spinach, salt, and black pepper and stir-fry, pressing
    the spinach down to allow most of the water to evaporate but still leaving the spinach moist.
  4. After the spinach cools off, mix it well into the yogurt.
  5. Add milk to the raita about half a cup adjust to the desire consistency.
  6. For best result serve chill.

Frozen chopped spinach can be used instead of fresh spinach.


  1. Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.
  2. To serve as a dip add about ¼ cup of milk but keep thicker then raita.

Serving suggestion:
Serve over plain rice or as a side dish with any meal.

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24 thoughts on “Spinach Raita

  1. Dear Majulaji,

    Thank you so much for your wonderful vegan recipes. Cooking has been rocket science for me till now although my mum is an excellent cook. (South Indian dishes)

    Today I tried this Spinach Raitha and it turned out really good. Will definitely try out more. Keep it coming.

  2. Hi,
    I am a fan of your cooking. Really enjoy cooking with your recipe. I dont understand one spice name from this recipe – “asafetida (hing)”. Would you please give me idea about this or any alternative name?


  3. Hi aunty, I made the spinach raita and it came out well…. my husband and myself liked it very much…. it was tasting amazing…. pls can you suggest different types of raita.

  4. Madam, Namaskaram. I have tried this spinach raita. In fact, I made this today morning. My WIFE was very very happy. My kids also enjoyed. UNFORTUNATELY, I got only 1 table spoon only.

  5. Auntyji, So glad I saw this recipe on your site. We were really missing something so tasty yet simple and inexpensive. As it is I keep modifying a lot of curd salads from different regional preparations. So we have Beetroot and carrot raita, cucumber raita ( both with a little tempering)and sweet cabbage raita with green grapes. Please tell me if Bathua raita can be prepared the same way.

  6. Hi Aunty,

    I dont have enough words to say how thankful i am to you for your website and the wonderful way in which you show how to make any dish.
    Ever since i have found your website, i have tried many dishes following your instructions, and i must say all have turned out wonderfully well, all thanks to you!! I stay away from home, so i didnt get any chance to learn cooking from my mom, but i feel you’ve filled that space.
    I really appreciate you and a heartful thanks for sharing all the wonderful, nutritious and astonishing recepies.

    With Regards,

  7. I just found your website through youtube. I LOVE how you explain the recipes. I’m a little lost as to what asafetida (hing) is or where I can find it though? Is there an English translation or similar spice? Where would I be able to find this?
    I live in Toronto. It’s a HUGE multicultural city, so I guess maybe I can find it in a specialty shop?

  8. i am a south indian and i am following you recipes they are great , is there any option that we can share our recipes like sambar, idly, dosa and some types of rice items .

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