Spinach with Yogurt-“Paalak Bhareet”

“Paalak Bhareet” (Serves 2)

The Superbowl’s here and we’re having company. I am all set for a fun evening with friends, pizza (from Grimaldi’s), and those over-the-top Superbowl commercials! One of the sides I have to serve with appetizers this evening is “Paalak Bhareet” or Spinach in Yoghurt.

My mom would often make this delicious and cooling side dish with spicy lentils and rice. As children, my sister and I would eat this by the bowl. It’s really the perfect way of getting greens into your kids’ diet. The vegetables typically used are eggplant (where the eggplant is roasted), spinach and pumpkin. Growing up, one of these 3 kinds would be a regular at the dinner table. I was thrilled to watch my daughter enjoy it the same way I used to. This one is a keeper!


  • 1 1/2 cups of cleaned and roughly chopped spinach
  • 1 cup of yogurt- I use Dannon fat free
  • 1/2 Thai green chilly ( you an use a green jalepeno)
  • 1 1/2 tablespoons white granulated sugar
  • salt to taste


Clean and wash the spinach well. Roughly chop it.

Take a small vessel and add the spinach and green chilly to it. Cover and keep on low flame for 8 to 10 minutes or till the spinach wilts.

Off the fire, mash with a fork.

Take yogurt in a small glass bowl. Add sugar and salt to taste and mix until very smooth. Add the spinach and mix.

Garnish with chiffonade of 1/2 a spinach leaf and green chilly. Keep in refrigerator until ready to eat. Enjoy!

Note: Chiffonade is a way of cutting herbs like basil into long, thin strips. Roll the leaf tightly and cut into strips.

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