How long can I store leftovers?

Raita can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, prepare up to the Mix-Ins stage; add garnishes just before serving.

What can I use as a substitute for mint leaves?

Fresh cilantro leaves can be used as an alternative for a different herbaceous flavor.

Can I use Greek yogurt for this recipe?

Absolutely! Greek yogurt will result in a thicker consistency.

Is there a cucumber substitute for a different texture?

Chopped bell peppers can add a sweet crunch instead of cucumber.

Radiant Indian Raita with Pomegranate Seeds and Mint Leaves

Name: Radiant Indian Raita with Pomegranate Seeds and Mint Leaves
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Side Dish
Ingredients: 2 cups plain yogurt; ½ teaspoon salt; ¼ teaspoon ground cumin; ½ cup pomegranate seeds; 2 tablespoons fresh mint leaves; 1 small cucumber; 1 tablespoon pomegranate seeds; A few whole mint leaves

A refreshing and vibrant yogurt-based accompaniment

This Indian Raita combines the sweetness of pomegranate with the cooling zest of mint, enhancing any spicy meal.

20 min
4
Easy

Ingredients

For the Yogurt Base

2 cups plain yogurt

½ teaspoon salt

¼ teaspoon ground cumin

For the Mix-Ins

½ cup pomegranate seeds

2 tablespoons fresh mint leaves

finely chopped

1 small cucumber

finely diced

For the Garnish

1 tablespoon pomegranate seeds

A few whole mint leaves

Nutrition

These are estimated values, not dietary advice.

Per serving (estimated)

Calories: 101 kcal
Protein: 5 g
Carbs: 11.8 g
Fat: 4.1 g
Fiber: 1.3 g

Full recipe (estimated)

Calories: 404 kcal
Protein: 19.8 g
Carbs: 47.2 g
Fat: 16.4 g
Fiber: 5.2 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
2 cups plain yogurt	300 kcal	17 g	24 g	15 g	0 g
½ teaspoon salt	0 kcal	0 g	0 g	0 g	0 g
¼ teaspoon ground cumin	2 kcal	0.1 g	0.2 g	0.1 g	0.1 g
½ cup pomegranate seeds	72 kcal	1.5 g	16 g	1 g	3.5 g
2 tablespoons fresh mint leavesfinely chopped	4 kcal	0.3 g	1 g	0.1 g	0.5 g
1 small cucumberfinely diced	16 kcal	0.7 g	3.8 g	0.1 g	0.5 g
1 tablespoon pomegranate seeds	9 kcal	0.2 g	2 g	0.1 g	0.5 g
A few whole mint leaves	1 kcal	0 g	0.2 g	0 g	0.1 g

Preparation

Preparing the Yogurt Base

Whisk Yogurt

In a mixing bowl, whisk the yogurt until smooth.

Season Yogurt

Add salt and ground cumin to the yogurt. Mix well.

Preparing the Mix-Ins

Fold in Ingredients

Gently fold in the pomegranate seeds, chopped mint leaves, and diced cucumber into the yogurt.

Be gentle when folding in the pomegranate seeds to avoid breaking them.

Combine Evenly

Mix until all ingredients are evenly distributed.

Add a dash of black pepper for a subtle heat boost.

Cooking Process

Mix & Serve

Transfer the raita to a serving bowl, smoothing the top with a spoon.

Garnish Top

Scatter extra pomegranate seeds and mint leaves on top for a burst of color.

Plating & Serving