Palak Pachadi (Spinach and yogurt dip)

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Adjust Servings
2cup Natural yoghurt
180gms Spinach leaves
1large Onions (finely sliced)
1tbsp Ginger, grated or finely chopped
1tsp Cumin seeds
11/4 tsp Sugar
Salt to taste
For tempering / baghar
1tbsp Oil
1tsp Mustard seeds
3 Red chillies
1sprig Curry leaves



Heat oil in a heavy bottomed pan; add the cumin seeds and allow it to crackle.

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Add the sliced onion and fry till it is golden brown

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Then add the ginger and cook on medium heat for 3-4 minutes

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Add the chopped spinach and sauté on high heat until tender and most of the water is evaporated. Add the salt.

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Set aside and allow the spinach to cool completely.

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Whisk together the yogurt, cumin powder, red chilli powder, black pepper and salt. Fold in the cooled spinach mixture into the whisked yogurt. Transfer to a serving dish and refrigerate for 2 hours before serving.

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The final step is the make the seasoning.

Heat oil in a tadka pan; add the seasoning ingredients and allow it to roast and crackle. Once it roasts and crackles, turn off the heat.
Pour the seasoning onto the Palak Raita
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