Spinach Raita
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A cooling and nutritious raita made with spinach and yogurt, topped with crispy spiced garlic. Perfect alongside spicy curries or as a dip.
Ingredients
- baby spinach
- Greek yogurt
- 0.5 lemon juice of
- 4.93 ml salt
- 4.93 ml vegetable oil
- 2 clove garlic finely sliced
- 2.46 ml ground cumin
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 131 mg
- Iron: 1.33 mg
- Magnesium: 19.3 mg
- Phosphorus: 108 mg
- Potassium: 311 mg
- Zinc: 0.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- baby spinach
- Greek yogurt
- 4.93 ml salt
- 4.93 ml vegetable oil
- 2.46 ml ground cumin
Prepare
- 0.5 lemon, juice of
- 2 clove garlic, finely sliced
Let's Cook
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Step 1.
Bring a pan of water to a boil, add the baby spinach, and cook for 2 minutes until wilted. Drain the spinach and immediately transfer it to a bowl of iced water to stop the cooking and preserve its bright green color. Once cool, squeeze out as much water as possible from the spinach, then roughly chop it.
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Step 2.
In a mixing bowl, combine the chopped spinach with the Greek yogurt, lemon juice, and salt. Stir well until evenly mixed.
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Step 3.
While the spinach yogurt mixture sits, heat the vegetable oil in a small frying pan over medium-low heat. Add the sliced garlic and cook for 3–4 minutes, stirring occasionally, until the garlic starts to crisp and turn golden. Stir in the ground cumin and cook for about 30 seconds until fragrant, then remove the pan from the heat and let the spiced garlic cool slightly.
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Step 4.
Spoon the crispy spiced garlic over the spinach yogurt mixture just before serving. Serve immediately as a cooling side dish with spicy curries or as a dip.