Looking for a quick and refreshing side dish to balance spicy Indian meals? Then make this spinach raita with fresh spinach and everyday spices. It comes together quickly and fits naturally into simple Indian lunches and dinners. The gently cooked spinach blends smoothly into yogurt, making it friendly even for picky eaters and kids who usually avoid greens.
If you enjoy leafy greens in Indian cooking, you might also like exploring more ideas from my Indian spinach recipes collection.
The Simple Spinach Step That Keeps Raita Thick
I always cook the spinach on medium-high heat until the pan looks dry. This small step makes a big difference. I use the same idea in my pumpkin raita too. Removing excess moisture keeps the yogurt creamy instead of thin and also deepens the flavor.
I've made this raita many times using regular yogurt, almond yogurt, and other plant-based options, and it turns out well every time. If you're new to Indian cooking, you might also enjoy trying a traditional Indian raita to get comfortable with yogurt-based sides.
I also make this raita when I have leftover spinach saag in the fridge. About half a cup mixed into yogurt works beautifully and saves time. It's an easy way to reuse a spinach base and turn it into a fresh side dish.
Happy Cooking!
-Sravanthi
Detailed Steps
While taking these recipe pictures, I used homemade almond yogurt. Because of that, the raita looks slightly watery and not as white in color. This is completely normal, and regular yogurt will give a thicker, whiter raita.
Step 1: Heat oil in a pan. Add mustard seeds and cumin seeds; let them splutter.
Step 2: Add green chili and ginger. Sauté briefly.
Step 3: Add spinach and cook on medium-high heat for 2-3 minutes until dry.
Step 4: Cool the spinach completely.
Step 5: Whisk yogurt in a bowl. Add salt and cumin powder.
Step 6: Mix in cooled spinach.
Step 7: Adjust seasoning and consistency.
Serving Tips
At home, I usually serve this spinach raita as a cooling side with rice-based meals or as a simple dip. Here are the ways we enjoy this green raita at home:
- Serve alongside vegetable paneer pulao or Indian lentil pulao for balance.
- Use as a dip with snacks like tofu tikka or baked paneer.
- Spoon over pumpkin bean patties or millet cakes as a cooling sauce
- Thin slightly and use as a dressing for salads like this Indian spiced tofu salad.
Recipe
Spinach Raita (Indian Spiced Spinach Yogurt Dip)
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Ingredients
- 1 cup spinach finely chopped
- 1 cup yogurt regular or plant-based
- 1 green chili finely chopped
- ½ teaspoon ginger chopped
- ½ teaspoon cumin powder
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ½ teaspoon oil
- ½ teaspoon salt
Instructions
- Start by heating oil in a small pan or skillet. Add mustard seeds and cumin seeds and let them crackle gently.¼ teaspoon mustard seeds, ½ teaspoon oil, ¼ teaspoon cumin seeds
- Once fragrant, add chopped green chili and ginger, stirring briefly so they don't burn.1 green chili, ½ teaspoon ginger
- Add the finely chopped spinach and cook on medium to high heat for about 2-3 minutes.1 cup spinach
- Stir often and let all the moisture evaporate, this step helps the raita stay thick later.
- Turn off the heat and let the spinach cool completely.
- In a bowl, whisk the yogurt until smooth.1 cup yogurt
- Add salt and cumin powder, then mix in the cooled spinach mixture.½ teaspoon cumin powder, ½ teaspoon salt
- Taste and adjust seasoning if needed. If the yogurt feels too thick, add a spoon or two of water and stir gently.
Notes
- Always cool the cooked spinach completely before adding it to yogurt. This prevents curdling and keeps the raita from turning watery.
- Leftover spinach saag works well here. I usually mix about ½ cup saag with 1 cup yogurt and then adjust the seasoning.
- I always wash and fully dry the spinach leaves before chopping. Dry leaves cook faster and release less moisture. For more spinach cooking tips, check out my detailed Indian spinach recipes guide.
- Like traditional raita, you can also add finely chopped cucumber or other vegetables if you like extra texture.
- Both regular yogurt and plant-based yogurt work well here. Thicker yogurt gives a creamier raita, while almond yogurt may look slightly thinner.
Nutrition
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Have you tried this spinach raita in your kitchen yet? I would love to hear how you served it or if you added your own twist. Leave a comment below, and if you enjoy yogurt-based sides, you may also like makhana raita or pumpkin raita. For another comforting option, check out Indian yogurt rice and build a simple meal around it.
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