Pomegranate Raita Recipes

POMEGRANATE RAITA

Steps:

• Take the yogurt in a bowl and whisk it until it is smooth.
• Add pomegranate arils, chopped cucumber, onion and cilantro. Mix well into the yogurt.
• Add salt, chaat masala, black pepper and roasted cumin powder.
• Mix everything together and serve. If not serving right away then keep it refrigerated and serve chilled.

POMEGRANATE RAITA

Steps:

• Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish.
• Add pomegranate juice or pomegranate molasses as it states in the introduction if wished and stir until yogurt is smooth.
• Scatter the reserved pomegranate seeds over top.
• Enjoy!

POMEGRANATE RAITA

Steps:

• Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.

POMEGRANATE RAITA

Steps:

• Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.
• Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.

CHANA MASALA WITH POMEGRANATE RAITA

Steps:

• Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
• Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
• Meanwhile, mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. Roughly mash some of the curry to thicken it. Spoon into bowls with rice, if you like. Scatter over the reserved coriander and serve with the raita on the side.