Mint And Pomegranate Raita Recipe

Name: Mint And Pomegranate Raita Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: Indian
Ingredients: 2 cup Greek Yogurt (2 cups Hung Curd (Greek Yogurt)); 1 cup Pomegranate Seed Powder (1 cup Anardana Powder (Pomegranate Seed Powder)); ¼ cup Mint (1/4 cup Mint Leaves (Pudina)); ¼ cup Cilantro (1/4 cup Coriander (Dhania) Leaves); 3 cloves Garlic (3-4 cloves Garlic — up to 4); 2 pieces Green Chili (2 Green Chillies); 0 pieces Table Salt (Salt to taste); 1 tbsp Granulated Sugar (1 tablespoon Sugar); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 1 tsp Chaat masala (1 teaspoon Chaat Masala Powder)

Mint And Pomegranate Raita Recipe - Indian Raita Recipes (Indian)

50 minIndian

Servings3

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin making the Mint and Pomegranate Raita, first blend together the mint, coriander, garlic and green chillies in a mixer using little water, into a chutney like paste. Transfer the paste to a bowl and set this aside.
2In another bowl, whisk the curd using hand blender or wire whisk, add 1/4 cup or so of water to get the desired consistency. Whisk the curd well to ensure that no thick lumps remain.
3Next, add the salt, cumin powder, chaat masala and sugar in the yogurt, and whisk it all together until well combined.
4Then, add the mint paste in the yogurt. Stir gently, to combine. Taste and adjust the seasoning according to your requirement. If not serving immediately, keep the yogurt in the refrigerator, to cool.
5When ready to serve the raita, add the pomegranate pearls and stir to combine. Serve Mint And Pomegranate Raita chilled or at room temperature with your favorite main course meal.
6Serve Mint and Pomegranate Raita along with Layered Paneer Butter Masala Biryani Recipe or Methi And Palak Paratha Recipe.