Name: Very Green Spinach Raita: 7 Reasons to Love It
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Indian
Ingredients: 500 g spinach leaves (cleaned and tough stems trimmed); 500 g plain dahi (greek yogurt); Cold water; 1 teaspoon salt (adjust to taste); 1/2 teaspoon red chilli powder (adjust to taste); 1/2 teaspoon chaat masala; 1/2 teaspoon roasted cumin powder; 1/2 teaspoon black salt (kala namak); 1 tablespoon oil; 3/4 teaspoon cumin seeds; 1 tablespoon garlic (chopped); 1 teaspoon ginger (finely chopped); 1-2 green chillies (chopped, adjust to taste)

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Very Green Spinach Raita is a refreshing and vibrant dish made with spinach and yogurt. This delightful side dish combines a variety of spices that enhance its flavor, making it a must-try for any meal. Whether you’re looking for a cooling accompaniment to spicy dishes or a healthy dip, this raita fits the bill wonderfully. It’s soothing to look at and refreshing to eat, and it comes together in about 20 minutes, making it perfect for those busy summer days.

Why You’ll Love This Very Green Spinach Raita

This green spinach raita recipe is not just easy to prepare; it also offers numerous benefits:

Quick to prepare in just 20 minutes.
Packed with nutrients from spinach, a healthy spinach side dish.
Versatile; serves as a dip, salad, or cooling accompaniment.
A great source of protein from yogurt.
Low in calories, making it a guilt-free option.
Perfect for summer meals, keeping you refreshed.
Can be customized with herbs like mint for added flavor.

With its nutritional benefits of spinach raita and ability to please various palates, it’s a dish you’ll love!

Ingredients for Very Green Spinach Raita

Gather these items:

500 g spinach leaves (cleaned and tough stems trimmed)
500 g plain dahi (Greek yogurt is fine to use)
Cold water
1 teaspoon salt (adjust to taste)
1/2 teaspoon red chilli powder (adjust to taste)
1/2 teaspoon chaat masala
1/2 teaspoon roasted cumin powder
1/2 teaspoon black salt (kala namak)
1 tablespoon oil
3/4 teaspoon cumin seeds
1 tablespoon garlic (chopped)
1 teaspoon ginger (finely chopped)
1-2 green chillies (chopped, adjust to taste)

How to Make Very Green Spinach Raita Step-by-Step

Step 1: Bring 3 cups of water to boil in a large cooking pot. Lightly salt the water and add 2 pinches of sugar. Keep an ice bath ready.
Step 2: Add the washed spinach leaves to the pot. Cook for 2-3 minutes on medium heat.
Step 3: Blanch the cooked spinach leaves by adding them to an ice bath. Let cool for 2-3 minutes, then drain all the water and lightly squeeze the leaves to remove all water.
Step 4: Add the spinach to a blender jar and make a super smooth puree. If needed, add 1-2 tablespoons of water.
Step 5: In a large bowl, add plain yogurt, salt, and all the listed ground spices. Start with 3 tablespoons of spinach puree, adding more if desired.
Step 6: Whisk everything until smooth. Adjust with cold water to a thick, pourable consistency.
Step 7: Heat oil in a small pan over medium-low heat. Add cumin seeds, garlic, ginger, and green chilies to temper the oil. Sauté for about 10 seconds.
Step 8: Add all the chopped spinach. Cook until wilted and soft, ensuring that the water completely dries out.
Step 9: Cool the wilted spinach completely. Add it to the prepared yogurt and mix thoroughly. Refrigerate the raita for 15–20 minutes before serving.

Pro Tips for the Perfect Very Green Spinach Raita

Keep these in mind:

Adjust spices according to your taste.
For a richer flavor, use more spinach puree.
Serve chilled for best results.
To enhance flavor, consider adding a dash of lemon juice.

Best Ways to Serve Very Green Spinach Raita

Here are some serving ideas:

As a refreshing dip for pita chips or vegetable sticks.
Pair it with spicy Indian dishes like biryani or curry.
Incorporate it into a spinach and yogurt salad for added texture.

How to Store and Reheat Very Green Spinach Raita

Refrigerate any leftover raita in an airtight container for up to 2 days. To enjoy it cold, simply take it out of the fridge before serving. This makes it an excellent dish for meal prep!

Frequently Asked Questions About Very Green Spinach Raita

What’s the secret to perfect Very Green Spinach Raita?

The key lies in balancing the spinach puree and yogurt. Use a thick spinach puree to maintain color without overpowering the yogurt’s flavor.

Can I make Very Green Spinach Raita ahead of time?

Absolutely! This raita can be prepared a few hours in advance. Just cover it and keep it in the refrigerator until serving.

How do I avoid common mistakes with Very Green Spinach Raita?

To avoid a watery raita, ensure the spinach is fully drained after blanching and use a thick yogurt. Adjust spices to prevent overpowering flavors.

Variations of Very Green Spinach Raita You Can Try

Feel free to experiment with these variations:

Add chopped mint for a spinach raita with mint.
Incorporate diced cucumbers for a refreshing twist.
Mix in roasted nuts for added crunch.
Use different herbs like cilantro to change the flavor profile.

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast option.

Very Green Spinach Raita: 7 Reasons to Love It - Very Green Spinach Raita - additional detail

For more information on the health benefits of spinach, visit Healthline.

Very Green Spinach Raita: 7 Reasons to Love It

Author: basmer
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Very Green Spinach Raita is a refreshing and vibrant dish made with spinach and yogurt. It combines a variety of spices for a flavorful experience.

Instructions

Bring 3 cups of water to boil in a large cooking pot. Lightly salt the water and add 2 pinches of sugar. Keep an ice bath ready.
Add the washed spinach leaves to the pot. Cook for 2-3 minutes on medium heat.
Blanch the cooked spinach leaves by adding them to an ice bath. Let cool for 2-3 minutes, then drain all the water and lightly squeeze the leaves.
Add the spinach to a blender jar and make a super smooth puree. If needed, add 1-2 tablespoons of water.
In a large bowl, add plain yogurt, salt, and all the listed ground spices. Start with 3 tablespoons of spinach puree, add more if desired.
Whisk everything until smooth. Adjust with cold water to a thick, pourable consistency.
Heat oil in a small pan over medium-low heat. Add cumin seeds, garlic, ginger, and green chilies to temper the oil. Sauté for about 10 seconds.
Add all the chopped spinach. Cook until wilted and soft. Ensure that the water completely dries out.
Cool down the wilted spinach completely. Add to the prepared yogurt and mix thoroughly. Refrigerate the raita for 15–20 minutes before serving.