Pomegranate Raita

Pomegranate Raita

A raita mellows heat and sourness exceptionally well. We love this alternative option to the traditional mint and cucumber.

The crunch of the pomegranate seeds pops against the smooth yogurt — each bite gives a juicy burst of flavour.

It also looks stunning: white yogurt flecked with bright ruby seeds and green herbs and instantly lifts the presentation of your dish.

Ingredients

  • 1 cup greek yogurt
  • 1 tsp sugar
  • ½ tsp Chaat Masala Powder
  • ¼ black salt
  • ¼ tsp Kashmiri chilli powder
  • ½ tsp ground cumin
  • juice from half a lime
  • 2 tbsp mint leaves, finely chopped
  • ½ cup pomegranate seeds

    Method

    1. Put the yogurt in a small bowl, use a whisk to gently beat until smooth.
    2. Add all the spices and the lime juice to the yogurt and give it a good zhuzh!
    3. Reserve a few pomegranate seeds and some mint to sprinkle over the finished raita.
    4. Stir the remaining pomegranate seeds and the mint into the yogurt.
    5. Taste and adjust the seasoning.
    6. Set aside in the fridge until you're ready to eat.
    7. We served alongside some Jerk Pork to cut throught the heat of the marinade.

       

      0