A new wave of vegetarian cooking!

Spinach Raita

Spinach slightly cooked retains its color and nutrients. This is a side dish for an Indian meal, but can be used with other innovative ideas. Try and enjoy this savory dish with a kachori (Fried puri stuffed with spicy potato or daal/lentil mix)


  • ~ 1 lb (1/2 kg) spinach – microwave uncovered for 4 min and coarsely or finely blend in food processor
  • 2 1/2 lb (1.13 kg) yogurt


  • 2 tbsp olive oil or clarified butter or refined mustard oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad daal
  • 1/8 to 1/4 tsp asafoetida
  • 1/4 tsp fenugreek seeds
  • 3 to 4 Thai chilies slice lengthwise or to taste
  • 1 tbsp grated ginger (optional)
  • ~ 1/3 tsp sea salt or to taste

Optional seasoning: Just add asafoetida and salt to the spinach raita

  • 1/3 tsp raw asafoetida
  • 1/3 tsp salt


  • 1 tsp dry tempered cumin powder – use mortar
  • 1/3 tsp salt
  • 1/4 tsp red chile powder/MDH’s deggi mirch


  • In a small saucepan bloom mustard and urad in hot oil, reduce heat, add asafoetida, fenugreek, chilies and ginger for 2 minutes.
  •  Mix spinach puree and yogurt in a bowl. Pour the seasoning and salt on the mix.
  • Mix the seasoning at the time of serving.
  • Serve with rice, quinoa and barley dish; tortillas; sauce for enchiladas, burritos, fried tofu and pasta; use as a dip.


  • Rich version of this dish – just add 3 tbsp sour cream

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