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.