Mint and Pomegranate Raita VEGETARIAN

FullSizeRender (2) This mint and pomegranate raita is a really easy, really tasty addition to an Indian dinner. Besides toasting some cumin seeds in a dry frying pan there is no actual cooking, just assembling. I served this with my spicy turkey and coriander samosas but you could also serve it with naan bread, popadums or onion bajhis. This raita not only tastes great but also serves a sometimes crucial purpose at an Indian dinner in that it is really cooling so if the rest of the meal is very spicy and your mouth is at boiling point this raita will bring everything back down to a gentle simmer.

Mint and Pomegranate Raita


  • 500g natural Greek yogurt
  • seeds of 1 pomegranate
  • half a tsp of salt
  • half a tsp of sugar
  • 1 tsp cumin seeds
  • mint leaves
  • pinch of amchur


  1. Toast the cumin seeds in a dry frying pan and coarsely grind in a pestle and mortar and add to a mixing bowl.
  2. Finely chop about 3 tablespoons worth of fresh mint leaves and add to the mixing bowl.
  3. Add the yogurt, pomegranate seeds, salt and sugar to the bowl and mix well.
  4. Decant into a serving bowl and sprinkle with a pinch of amchur to garnish.
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