Palak ka Raita

Palak ka Raita by Madhu Varma


  1. Palak – 1 kg, cleaned washed and chopped
  2. Zeera – 2Teaspoons
  3. Garlic – 6 cloves, chopped
  4. Red Chillies – 4
  5. Mustard Oil – 4Tablespoons
  6. Yoghurt – 800 gms
  7. Mustard Powder – 4 Teaspoons
  8. Sugar – 1 Teaspoon
  9. Salt – To Taste


Heat half the oil, add the zeera garlic and chillies. Then add the spinach and salt. Cover and cook for a few minutes. Then cook without the lid so that the water dries up. When done, let it cool and mash with a fork. Do not put it in a blender. Beat the yoghurt with mustard, salt and sugar. Add 1 tablespoon mustard oil, without heating. Then mix the spinach. Swirl 2 teaspoons of fresh mustard oil on top before serving.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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