Ingredients
- Fresh Spinach: 0.5 lb (8.0 oz / 227g) fresh spinach, washed, patted dry, trimmed, and coarsely chopped. (Alternative: 5.0 oz / 142g of frozen chopped spinach, defrosted and pressed completely dry).
- Unsalted Butter: 1.0 tbsp (0.5 oz / 14g) unsalted butter.
- Plain Yogurt: 2.0 cups (16.0 oz / 454g) plain yogurt. (Alternative: 1.5 cups (12.0 oz / 340g) plain yogurt mixed with 0.5 cups (4.0 oz / 113g) tart cream).
- Fresh Herbs: 3.0 tbsp (0.5 oz / 14g) minced fresh herbs (a mix of coriander, dill, tarragon, chervil, or parsley).
- Lemon Zest: 0.5 tsp (0.1 oz / 2g) grated lemon zest.
- Lemon Juice: 2.0 tsp (0.3 oz / 10g) fresh lemon juice.
- Salt: 0.5 tsp (0.1 oz / 3g) salt.
- White Pepper: 0.25 tsp (0.1 oz / 1g) white pepper.
Step-by-Step Instructions
- Place the 0.5 lb (8.0 oz / 227g) of prepared fresh spinach, leaving a sprinkle of water clinging to the leaves, into a large nonstick pot. Add the 1.0 tbsp (0.5 oz / 14g) unsalted butter, cover with a tight-fitting lid, and cook over moderate to moderately high heat for exactly 5 minutes until a sizzling sound is audible. Carefully turn the leaves over so the uncooked spinach on top swaps places with the softened, cooked spinach on the bottom. Cover the pot again and cook for an additional 4 to 5 minutes. Remove the lid and continue to cook until any excess moisture evaporates. Transfer the cooked spinach from the pan to a clean bowl and allow it to cool completely to room temperature. (If using frozen spinach, simply cook the 5.0 oz / 142g of defrosted spinach in the butter for a few minutes).
- In a 1-quart mixing bowl, combine the 2.0 cups (16.0 oz / 454g) plain yogurt, 3.0 tbsp (0.5 oz / 14g) minced fresh herbs, 0.5 tsp (0.1 oz / 2g) grated lemon zest, 2.0 tsp (0.3 oz / 10g) lemon juice, 0.5 tsp (0.1 oz / 3g) salt, and 0.25 tsp (0.1 oz / 1g) white pepper. Vigorously whisk the mixture with a fork until it becomes perfectly smooth and creamy. If you are ready to serve the Palak Raita immediately, add the cooled spinach to the bowl and blend thoroughly. If serving later, securely cover and chill the yogurt mixture and the cooked spinach in separate containers.
- Just before your meal is ready, combine the chilled creamy yogurt mixture with the cooled spinach, stirring gently but thoroughly to blend the ingredients. Portion and serve your freshly made Palak Raita in small custard-cup-sized bowls or traditional metal katoris alongside warm stuffed wheat breads and hot soup.
Approximate Nutritional Information
Calculated as an estimate per serving, assuming 4 servings per recipe and using whole milk plain yogurt.
- Calories: 113 kcal
- Carbohydrates: 7.5g
- Protein: 6g
- Fat: 7g
Chef's Pro Tips
To ensure your Palak Raita turns out beautifully creamy and packed with flavor, keep these expert tips in mind:
- Banish the Water: Spinach holds an incredible amount of moisture. Whether you are cooking fresh leaves down or using defrosted frozen spinach, you must cook off or squeeze out the excess water. If your spinach is watery, your creamy spinach yogurt salad will split and become a soup!
- Use Full-Fat Yogurt: For that luxurious, restaurant-quality mouthfeel, opt for whole-milk plain yogurt. Low-fat or non-fat yogurts lack the richness to properly carry the lemon zest and herbs, and they are more prone to separating.
- Chill Separately: As noted in the recipe, if you are making this ahead of time, keep the cooked spinach and the seasoned yogurt in separate airtight containers in the fridge. Combine them just before serving to maintain the vibrant green color and the perfect "marbled" appearance.
- Whisk for Aeration: Don't just stir the yogurt—whisk it vigorously with a fork or wire whisk before adding the spinach. This breaks up any lumps and aerates the yogurt, giving you a smooth, velvety base.
Frequently Asked Questions (FAQ)
Can I make Palak Raita ahead of time? Yes, you can absolutely prep this easy raita recipe ahead of time. The key is to prepare the seasoned yogurt mixture and cook the spinach, but store them in separate, airtight containers in the refrigerator. Stir the cooked spinach into the yogurt right before you are ready to serve to keep the flavors fresh and prevent the yogurt from becoming watery.
Can I use frozen spinach for this chopped spinach raita? Yes, frozen chopped spinach is an excellent, time-saving alternative to fresh spinach. Just be sure to defrost it completely and press it very firmly through a fine-mesh sieve or cheesecloth to extract as much liquid as possible before giving it a quick sauté in butter.
What dishes pair best with homemade Palak Raita? This versatile Indian spinach recipe is incredibly refreshing and helps balance out spicy or heavy meals. It traditionally pairs beautifully with stuffed flatbreads (like radish or potato parathas), hot soups, biryanis, and rich curries.
Is this creamy spinach yogurt salad healthy? Yes, Palak Raita is a highly nutritious side dish! Spinach is loaded with iron, vitamins, and antioxidants, while the plain yogurt provides a great source of calcium, protein, and gut-friendly probiotics. Utilizing a measured amount of butter helps your body absorb the fat-soluble vitamins found in the greens.
