Raintha / Palak Khajur raita is a specialty of the Kangra valley of Himachal Pradesh. The main ingredients of this dish are spinach, dates, walnut paste, yogurt and a few spices.


  • 1 Palak or Spinach, Large Bunch Fresh, chopped and ground into a paste
  • 1/4 cup Walnuts, roasted and ground into a paste with little water
  • 20 Khajur or Dates, Pitted or Seedless , cut into thin strips and soaked in water for 4 to 6 hours
  • 1/4 cup Mustard Oil
  • 1 teaspoon Cumin Seeds
  • 1/4 teaspoon Fenugreek Powder
  • 1/2 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • 1/4 teaspoon Turmeric Powder
  • 2 cups Dahi or Yogurt, beaten


  1. Heat mustard oil. Add cumin seeds, turmeric powder, coriander powder, roasted fenugreek powder, and chilli powder. Mix well.
  2. Turn on the heat and add dates and walnut paste. Saute for 5 to 7 minutes.
  3. Add spinach puree and sauté till the water evaporates.
  4. Turn off the heat and add beaten yogurt. Mix well.
  5. Add some water, and continue heating till it boils.
  6. Serve Raintha warm.

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