Raintha is a unique curry made using spinach, charred walnuts and dates. This recipe has its roots in Himachali cuisine and is made during wedding celebrations. This curry is a burst of flavours. Try this recipe at home. It never fails to disappoint.

- Indian


- 1-2

Cooking Time

-20-22 Min


- Medium

Preparation Time

- 12-14 Min


  • FOR Akhrot ka Masala
  • 10 whole walnut
  • 3 tbsp mustard oil
  • FOR Raintha
  • 8-10 dates soaked
  • 500 gm Spinach
  • 2 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp fenugreek powder
  • Akhrot ka Masala
  • 2 cup curd
  • Salt to taste
  • FOR Garnish
  • Turmeric powder
  • Red chilli


  1. 1

    For preparing Akhrota ka Masala, roast the walnut over a gas stove.
  2. 2

    Crush the walnuts mixed with mustard oil.
  3. 3

    Chop the dates and soak it in the water.
  4. 4

    Grind the spinach leaves.
  5. 5

    Strain the spinach juice in a bowl.
  6. 6

    In a heated pan, add cumin seeds, turmeric powder, red chilli powder, coriander powder, salt as per taste.
  7. 7

    Add fenugreek seeds and mix it.
  8. 8

    Add soaked dates, water and mix again.
  9. 9

    Add spinach juice and let it cook for 5 - 7 minutes.
  10. 10

    Add Akhrot ka masala and mix it.
  11. 11

    Switch off the gas stove, add curd and mix it well.
  12. 12

    Let the Raintha cook until the curd is reduced to half.
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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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