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How To Cook Simple And Easy Palak Ka Raita | Spinach Raita | Bathua Ka Raita
Palak ka raita and bathua ka raita are simple and easy recipes for lightly flavored raita.
If you are tired of the usual yogurt raita, then this is a very good option for you. But don’t forget, it has to be chilled before serving.
Spinach or palak as we call it in India is rich in iron and other essential nutrients which makes it a part of almost everyone’s daily diet. I too try to include it in my daily diet by having them either as a side dish or maybe adding it to some other dishes like palak paneer.
Palak raita is also one of those ways that I like to have palak and the main reason for this is not just because it’s good for health but also because it tastes very good, rich and creamy.
If you are not too fond of raita then the best thing that I can tell you is to try this one for once as it’s very simple to make but is also very tasty and rich in flavor which makes it a good accompaniment with almost everything especially with your favorite roti or paratha.
Almost any Indian meal can be accompanied with palak raita or spinach raita. I love the way it tastes and how light it is.
If palak is not available then you can alternate it with bathua. There are additional names for this plant, such as lamb’s quarters, goosefoot, pigweed, and fat-hen. Bathua is culturally grown in India to a great extent. As with amaranth, spinach, and beets, these dark, leafy greens also possess antioxidant properties.
How To Cook Simple And Easy Palak Ka Raita | Spinach Raita | Bathua Ka Raita
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Indian
Course: Side Dish
Yield: 3 servings
Author: Ranjeeta Nath Ghai
Ingredients
- 1 cup chopped and tightly packed spinach (palak)
- ¼ tsp mustard seeds
- ½ tsp cumin
- ¼ tsp red chili powder
- 1 pinch sugar
- 1 pinch FoodAllTime Garam Masala Powder
- ¼ tsp saunf powder (fennel powder) – optional
- black pepper powder as required – optional
- 4-5 mint leaves (optional)
- 1 cup yogurt (curd)
- 2-3 tsp oil
- rock salt or Himalayan pink salt, as required
- 1 sprig curry leaves
Cooking Instructions
- Whisk the yogurt and keep it aside.
- Boil the spinach leaves/bathua leaves in water for 3 mins and run under chilled water to retain the deep green colour.
- Squeeze out the water and chop them as finely as possible and incorporate them in the curd. Mix well.
- Heat oil. Add the mustard seeds.
- Seconds after they start spluttering add curry leaves and fry for 2seconds.
- Add the green chilli/red chilli and hing.
- Immediately add to the yogurt and spinach mixture. Add salt as per taste and mix well.
- You can refrigerate the raita for a couple of hours before serving.
- Serve palak raita as side accompaniments with dal rice or roti sabzi or biryani or pulao, or any fasting food. Raita goes very well with rice-based dishes.
Recipe Notes
- Spices like turmeric (haldi), asafoetida (hing), mustard (sarson or rai), fenugreek seeds (methi dana), garam masala and dhania powder (coriander powder) are not allowed.
- Alcohol, non-vegetarian food, eggs and smoking is strictly NO during this holy period.
- So you can substitute the mustard with cumin or caraway seeds… or use nothing at all.
- Do not add hing in the tempering if you are eating as a side dish while fasting.
- You can use palak/spinach or bathua alternatively for a great taste.
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Quick Overview
Recipe Name: How To Cook Simple And Easy Palak Ka Raita | Spinach Raita | Bathua Ka Raita
Author: Ranjeeta Nath Ghai
Description: If you are tired of the usual yogurt raita, then this is a very good option for you. But don’t forget, it has to be chilled before serving.
Preperation time: 10M
Cook Time: 5M
Total Time: 15M
Type: appetizer, side-dish
Recipe Yield: 3 servings
Recipe Ingredients: 1 cup chopped and tightly packed spinach (palak), ¼ tsp mustard seeds, ½ tsp cumin, ¼ tsp red chili powder, 1 pinch sugar, 1 pinch FoodAllTime Garam Masala Powder, ¼ tsp saunf powder (fennel powder) – optional, black pepper powder as required – optional, 4-5 mint leaves (optional), 1 cup yogurt (curd), 2-3 tsp oil, rock salt or Himalayan pink salt, as required, 1 sprig curry leaves
Recipe Instructions: Whisk the yogurt and keep it aside. Boil the spinach leaves/bathua leaves in water for 3 mins and run under chilled water to retain the deep green colour. Squeeze out the water and chop them as finely as possible and incorporate them in the curd. Mix well. Heat oil. Add the mustard seeds. Seconds after they start spluttering add curry leaves and fry for 2seconds. Add the green chilli/red chilli and hing. Immediately add to the yogurt and spinach mixture. Add salt as per taste and mix well. You can refrigerate the raita for a couple of hours before serving. Serve palak raita as side accompaniments with dal rice or roti sabzi or biryani or pulao, or any fasting food. Raita goes very well with rice-based dishes.
Recipe Cuisine: Indian
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Health Benefits
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Ease of Cooking
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Availability of Ingredients
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Safe to Eat While Fasting
