Mint-y Pomegranate Raita
Can I just say Oh.My.God! This Raita is probably the most delicious I’ve ever had and to be honest I don’t think I can go back to the usual raita (with cucumbers).
So I just posted my Tandoori Gobi Zucchini Boat recipe a couple of days ago and I paired this with the boats. I could have gone the traditional route with a cucumber raita but I wanted something different and also, I’m really in the holiday mood right now so most of my food reflects that.
If you know me, you know I like the visuals of color in my food in addition to the taste. Well, this season, I’ve been obsessed with pomegranates. So in my obsession for colors, I played around with how I wanted this Raita to shine. After all, it was the most important finish to the Tandoori Boats.
In addition to the mint and pomegranates (the obvious), I included some serrano peppers to enhance the color and a few spices and garlic to give the flavor profile a boost.
Ok so, you don’t have to pair this raita with just the Tandoori Boats. Here are a few more dishes you can add this delicious Minty-y Raita to:
Pomegranate Eggplant
Lamb Meatballs
Aloo Paratha Yum
Kathi Roll
Spinach Dal Paratha
From my kitchen to yours, I hope you love every drop of this Mint-y Pomegranate Raita!
Mint-y Pomegranate Raita
Ingredients
- 2 c yogurt
- 1 tsp chaat masala
- 1/2 c mint leaves
- 1/4 c coriander leaves
- 4 cloves, garlic
- 1 Serrano pepper, roughly chopped)
- 1/2 tsp salt
- 1/2 Tbsp sugar
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 c water
- 1/4 c pomegranate arils
Instructions
- In a large bowl, whisk yogurt to a creamy texture. Add 1/4 c water to thin out slightly. You should have a thick but runny consistency.
- In a blender, blend together mint, coriander, cloves, Serrano pepper, and 2 Tbsp water to get a smooth paste.
- Add to the yogurt along with salt, sugar, cumin powder, coriander powder, and chaat masala. Mix well with a spoon until well combined.
- Refrigerate until ready to use.
- Just before serving, garnish with 1/4 c pomegranate arils.
- Serve at room temperature with your favorite dish.
Here are the tools I used to make this recipe:
