Mint And Pomegranate Raita Recipe
A vegetarian Indian recipe with hung curd (greek yogurt), anardana powder (pomegranate seed powder), mint leaves (pudina). Ready in 50 min, serves 3.
Curated byAarav Mehta🇮🇳
Instructions
12 steps- 1
To 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
mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/4 cup)-4 cloves garlic(3)green chilli(2) - 2
Transfer the paste to a bowl and set this aside
- 3
In another bowl, whisk the curd using hand blender or wire whisk, add 1/4 cup or so of water to get the desired consistency
hung curd (greek yogurt)(2 cups) - 4
Whisk the curd well to ensure that no thick lumps remain
hung curd (greek yogurt)(2 cups) - 5
Next, add the salt, cumin powder, chaat masala and sugar in the yogurt, and whisk it all together until well combined
anardana powder (pomegranate seed powder)(1 cup)salt - to tastesugar(1 tablespoon)cumin powder (jeera)(1 teaspoon)chaat masala powder(1 teaspoon) - 6
Then, add the mint paste in the yogurt
mint leaves (pudina)(1/4 cup) - 7
Stir gently, to combine
- 8
Taste and adjust the seasoning according to your requirement
salt - to taste - 9
If not serving immediately, keep the yogurt in the refrigerator, to cool
- 10
When ready to serve the raita, add the pomegranate pearls and stir to combine
- 11
Serve Mint And Pomegranate Raita chilled or at room temperature with your favorite main course meal
mint leaves (pudina)(1/4 cup) - 12
Serve Mint and Pomegranate Raita along with Layered Paneer Butter Masala Biryani Recipe or Methi And Palak Paratha Recipe
mint leaves (pudina)(1/4 cup)chaat masala powder(1 teaspoon)
Rate this recipe
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Mint And Pomegranate Raita Recipe
A vegetarian Indian recipe with hung curd (greek yogurt), anardana powder (pomegranate seed powder), mint leaves (pudina). Ready in 50 min, serves 3.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To 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
mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/4 cup)-4 cloves garlic(3)green chilli(2) - 2
Transfer the paste to a bowl and set this aside
- 3
In another bowl, whisk the curd using hand blender or wire whisk, add 1/4 cup or so of water to get the desired consistency
hung curd (greek yogurt)(2 cups) - 4
Whisk the curd well to ensure that no thick lumps remain
hung curd (greek yogurt)(2 cups) - 5
Next, add the salt, cumin powder, chaat masala and sugar in the yogurt, and whisk it all together until well combined
anardana powder (pomegranate seed powder)(1 cup)salt - to tastesugar(1 tablespoon)cumin powder (jeera)(1 teaspoon)chaat masala powder(1 teaspoon) - 6
Then, add the mint paste in the yogurt
mint leaves (pudina)(1/4 cup) - 7
Stir gently, to combine
- 8
Taste and adjust the seasoning according to your requirement
salt - to taste - 9
If not serving immediately, keep the yogurt in the refrigerator, to cool
- 10
When ready to serve the raita, add the pomegranate pearls and stir to combine
- 11
Serve Mint And Pomegranate Raita chilled or at room temperature with your favorite main course meal
mint leaves (pudina)(1/4 cup) - 12
Serve Mint and Pomegranate Raita along with Layered Paneer Butter Masala Biryani Recipe or Methi And Palak Paratha Recipe
mint leaves (pudina)(1/4 cup)chaat masala powder(1 teaspoon)
Rate this recipe
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