Spinach Raita (Indian Spiced Spinach Yogurt Dip)

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Spinach raita is a creamy Indian spiced spinach yogurt sauce or a dip made with lightly cooked greens, warm spices, and yogurt.

Prep Time 10

Cook Time 5

Total Time 15

Servings

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.

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.