Quick Recipes

Easy Spinach Raita Recipe

Easy Spinach Raita Recipe

Easy Spinach Raita Recipe

Prep Time 10 minutes
Total Time 10 minutes
Cuisine Pakistani


  • 1 bunch Baby Spinach
  • 2 clove Garlic
  • ½ tsp Salt
  • 2 cups Yogurt
  • ¼ tsp Cumin Seeds
  • 3-4 Whole Dried Red Chilies
  • ½ tbsp Oil


  • Use a fork or small whisk to beat the yogurt till smooth, add ¼ tsp salt and set aside. Put a large saucepan over medium heat and heat a scant tablespoon of oil. While the oil is heating wash your spinach in a colander and set aside.
  • Crush a clove of garlic into the warm oil and as soon as it starts to turn golden add your spinach and cook until wilted. I like to (using clean hands) squeeze some of the green liquid out of the spinach before adding it to the yogurt.
  • Combine your yogurt and spinach and taste. Add ¼ tsp more salt if needed and then pour your mixture into whatever you will serve it in.
  • Now it's time to make the garlic-chili-cumin oil tadka that we will use to finish the raita
  • Wipe the spinach pan clean and then warm another tbsp and a half of oil. Thinly slice a clove of garlic and add it to the oil along with ¼ tsp cumin seeds and 3-4 dried red chillies.
  • When the garlic turns golden brown drizzle or pour your baghaar over the raita.

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