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Spinach and Yogurt Salad

(Palak Raita)

From Julie Sahni, Classic Indian Cooking

Serves: 4-6


  • 1 c. cooked spinach
  • 1.5 c. plain yogurt
  • 0.5 c. sour cream
  • 1 tsp. ground roasted cumin seeds
  • 1 tsp. ground roasted coriander seeds
  • 1/4 tsp. each black and red pepper
  • 1/2 tsp. kosher salt
  • paprika (optional)


  1. Cook spinach: Wash and clean spinach. Cut away thick stems. Bring 2 quarts water with 2 tsp. kosher salt to a boil. Drop spinach into rapidly boiling water. When water comes to boil again, reduce heat to medium and boil, uncovered, for 5 minutes. Pour into colander and refresh with cold water to stop cooking. Squeeze out as much water as you can. Chop spinach coarsely.
  2. Put yogurt, sour cream, cumin, coriander, and peppers in a bowl and mix thoroughly. Refrigerate until ready to serve.
  3. When ready to serve, stir salt and spinach into the seasoned yogurt. If desired, sprinkle with additional cumin, coriander and/or paprika.


  • I always drain the yogurt before using. The better the yogurt, the less you need to replace some with sour cream.

Keywords: Indian, Yogurt.