Why It Works
- Squeezing the cooked spinach removes excess liquid, keeping the raita thick.
- Chilling the raita for at least 30 minutes gives the flavors time to meld.
In the US, cucumber raita gets all the attention—it’s the version you’ll find on nearly every Indian restaurant menu in the States—but it’s just one of many variations. In Indian cooking, the yogurt-based side can be made with just about anything. Raw vegetables, such as tomatoes, onions, and carrots, are common, as are cooked ones, such as potatoes, pumpkin, beets, and spinach. My grandmother often made hers with fried okra or bitter gourd. In northern India, there’s even a version that swaps out the vegetable component with bundi—little deep-fried chickpea balls. The crispy morsels are added to the seasoned yogurt just before serving, maintaining the bundi’s crunch against the yogurt’s silkiness.
Of the many variations, palak raita is one of my favorites. Steamed spinach is combined with cooling yogurt, finely chopped onions, salt, a bit of sugar, earthy cumin, and a touch of fruity Kashmiri chile powder. Cooking the spinach on the stovetop with some water encourages gentle steaming, helping it wilt quickly and evenly without scorching. You can also steam it in the microwave in a covered bowl—just be cautious when removing the lid to avoid being burnt by a burst of hot steam (when working with steaming ingredients, always open lids on the side away from your face). It’s easy and quick to put together, and can even be made a day ahead for added convenience.
Serious Eats / Kanika and Jatin Sharma
For the ultimate palak raita, squeeze the cooked spinach thoroughly. Its high water content can dilute the yogurt, leading to a loose texture and muted flavor. After combining all the ingredients, let the raita chill for at least 30 minutes to allow the flavors to meld.
This cool and creamy spinach raita delivers balanced and beautifully contrasting flavors and textures—spinach adds a subtle earthiness, onion brings crunch, cumin warms it up, and a touch of chile keeps things lively. A final scattering of cilantro brings a fresh, herbal lift to the dish. It’s the perfect accompaniment to bold and spicy main dishes, such as grilled meats and spiced dal. It’s also great tucked next to a scoop of rice. Don’t be surprised if it quietly replaces your go-to cucumber raita.
The 15-Minute Yogurt Sauce to Serve With Everything This Summer
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6 ounces baby spinach (170 g; about 6 lightly-packed cups)
2 cups strained (Greek-style) whole-milk yogurt (16 ounces; 454 g)
1/2 medium white or red onion (4 ounces; 113 g), finely chopped
1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
1 teaspoon granulated sugar
1 teaspoon ground cumin
1/4 teaspoon Kashmiri chile powder, optional (see notes)
2 tablespoons (5 g) finely chopped fresh cilantro leaves and tender stems, optional
In a large saucepan, add spinach and 2 cups (480 ml) water and cook, covered, over medium heat, until spinach is wilted, 5 to 8 minutes. (Alternatively, you can microwave spinach with 1 cup water in a covered microwave–safe bowl until wilted, 1 to 5 minutes).
Serious Eats / Kanika and Jatin Sharma
Transfer spinach to a colander to drain, then rinse with cold water until cool to the touch. Using hands, firmly squeeze spinach to release liquid until only a few drops remain. Transfer spinach to cutting board and roughly chop; set aside. Meanwhile, in a large bowl, combine yogurt, onion, salt, sugar, cumin, and chile powder, if using; whisk until well combined.
Serious Eats / Kanika and Jatin Sharma
Add reserved chopped spinach to bowl with yogurt. Stir well to combine. Season with salt to taste. Cover and refrigerate raita until chilled and flavors meld, 30 minutes or up to 24 hours.
Serious Eats / Kanika and Jatin Sharma
When ready to serve, transfer raita to large serving bowl and top with cilantro, if using.
Serious Eats / Kanika and Jatin Sharma
Special Equipment
Large saucepan, colander
Notes
This recipe can be easily doubled, if desired.
Kashmiri chile powder, available at Indian grocery stores or online, has a moderate heat and a slightly fruity flavor, along with a signature vibrant red color. If you can’t find it, use sweet paprika with a pinch of cayenne as a substitute.
Make-Ahead and Storage
The cooked, drained, and squeezed-out spinach can be refrigerated in an airtight container for up to 1 day before finishing raita.
Palak raita can be refrigerated in an airtight container for up to 3 days.
