This spinach raita recipe is  a very healthy and tasty way to to add great flavour and plenty of nutrition to whisked yogurt. It can accompany an Indian main like the dal chillas I made the other day, and is also a great dip.

Serves 4

Prep Time - 10 min

Cook Time - 20 min

Total Time - 30 min


  1. Natural stirred or set yogurt - 400 g
  2. Spinach - 150 g
  3. Onion - 1 small or half a large one
  4. Curry leaves - 1 sprig (10-12 leaves)
  5. Mustard seeds - 1 heaped tsp
  6. Urad dal - 1 heaped tsp
  7. Dried red chillies - 2 large, broken in half
  8. Ginger - 1 inch
  9. Oil - 2 tsp
  10. Salt


  1. Whisk the yogurt and set aside
  2. Finely chop the ginger
  3. Finely chop the onion
  4. Wash and finely chop spinach
  5. Heat oil in a saucepan on medium
  6. When hot, add the mustard seeds and wait for them to crackle
  7. Then add the ginger and sauté for 2 minutes
  8. Add the urad dal and red chillies and sauté for a couple more minutes, till the dal turns golden brown
  9. Add the curry leaves and sauté for another minute
  10. Add the onion and sauté till it turns translucent
  11. Add the chopped spinach, and sprinkle a little salt. Mix through
  12. Allow to cook till the spinach wilts. Stir occasionally
  13. When the spinach has cooked through and all the water has evaporated, spoon onto the yogurt
  14. Stir through gently
  15. Add a little more salt if necessary and mix through
  16. Serve up


  1. To make a dip instead of a raita, use only 200-250 g of yogurt and blend along with the cooked spiced spinach. This gives you a smooth and even consistency.

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