You are here:

Raita

John Torode from New British Kitchen
Navdeep Bassi and John Torode’s classic raita is the perfect foil for a spicy curry - dry roasted cumin seeds add extra depth

Raita

Method

1. Preheat the oven to 180C/Gas 4.

2. Scatter the cumin seeds over a baking tray and dry roast for 1 minute in the oven. Remove from the oven and cool.

3. Put the baby tomatoes, cucumber, red onion, mint, coriander and lime juice into bowl. Mix together.

4. In a separate bowl, mix together the yogurt and roasted cumin seeds. Pour the yogurt mixture over the chopped ingredients and stir together. Add salt and freshly ground black pepper, to taste. You can store the raita in the fridge until you’re ready to serve – it will keep for up to 2 days.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 10 min

Ingredients
1 tsp Cumin seeds
12 baby Tomatoes, seeds removed, halved
1 Cucumber, seeds removed, chopped into 2.5cm cubes
1 red onion, chopped into 2.5cm cubes
1 handful Mint, roughly chopped
1 handful Coriander, roughly chopped
1 lime, juice only
250g Greek yogurt