Shahi Raita Recipe

Shahi Raita
'Royal' Yogurt and Mixed Vegetable Dip/Condiment
Submitted By: Taz


2 Cups Plain Yogurt (Dahi)
½ Cup Carrot (Gajar) - grated or diced
1 English Cucumber (Kakari)* - grated or diced
2 Roma Tomatoes (Tamatar) - seeded and diced
2 Tbs Fresh Pomegranate Seeds (Anar Dana)
1 Tbs Fresh Coriander Leaves (Dhania Patta) - fine chopped
¼ tsp Cumin Powder (Jeera)
Juice of 1 Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste
2 Tbs Roasted Unsalted Peanuts (Mungphali) - chopped

  1. Grate (a food processor makes easy work of this) or dice your carrot and cucumber, seed and dice your tomatoes, and chop coriander fine - Set aside
  2. Place yogurt, cumin powder, lemon juice, and salt and pepper to taste (apx ½ tsp each to start) in medium nonreactive bowl and whisk until smooth
  3. Add grated carrot and cucumber, diced tomato, pomegranate seeds, coriander leaves, and peanuts (if using) and fold until thoroughly combined
  4. Can serve immediately OR, for better flavor, cover and chill in refrigerator for 4-6 hours (overnight for better results) to allow flavors to meld
  5. Serve alongside spicy dishes to ‘cut the heat’, as a side/dip for chaat, or eat 'as is' with naan or chapatti
* Can substitute 1 large 'common' cucumber (Kheera) peeled and seeded if desired

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