Pomegranate Raita

A smooth, creamy yogurt base dotted with crunchy ruby seeds that burst in the mouth. Toasted cumin provides an earthy, smoky note that balances the fresh mint.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 171
• Protein: 5 g
• Carbs: 18 g
• Fat: 8 g

Ingredients

• 400 g yogurt Indian ( chilled )
• 1 piece Pomegranate ( seeded )
• 1 tsp Whole cumin seeds ( toasted )
• 10 g Mint fresh ( finely chopped )
• 1 pinch Gray sea salt
• 1 pinch kashmiri chili optional
• 1 tsp White sugar optional
• 1 tsp Chaat Masala

Instructions

1. Toast the cumin

   Heat a dry pan. Add the cumin seeds. As soon as they pop and the nutty aroma fills the kitchen, remove and coarsely crush them.

2. Prepare the pomegranate

   Open the pomegranate. Collect the red seeds. Be sure to remove all white membranes which bring an unpleasant bitterness.

3. Smooth the yogurt

   Pour the Indian yogurt into a mixing bowl. Whisk vigorously until perfectly smooth and it coats the spoon.

4. Final assembly

   Incorporate the pomegranate seeds, cumin, chopped mint, salt, chili, sugar, and chaat masala. Mix gently so as not to stain the yogurt.

Chef's tips

• Toast your spices fresh; the flavor is incomparable to pre-ground powder.
• If the yogurt is too acidic, a teaspoon of sugar is essential to balance the pomegranate.

Storage

Keep refrigerated for up to 24 hours. The pomegranate will eventually release juice and turn the yogurt pink.