Follow these steps for perfect results
plain yogurt
sour cream
cumin seed
roasted and ground
coriander seed
roasted and ground
black pepper
cayenne
kosher salt
to taste
spinach
steamed and chopped
cucumber
peeled and grated
mint leaves
finely chopped
cilantro
chopped
currants
walnuts
roasted and chopped
nuts
(macadamias, almonds, pine nuts, cashews)
paprika
to taste
In a mixing bowl, combine the yogurt and sour cream.
Mix until thoroughly blended to create a smooth base.
Add the cumin, coriander, black pepper, cayenne (if using), and salt.
Fold in the chopped spinach and grated cucumber.
Incorporate the mint, cilantro, currants, and chopped walnuts.
Mix until all ingredients are evenly distributed throughout the yogurt mixture.
If desired, sprinkle with paprika for garnish.
Serve immediately or chill for later.
Expert advice for the best results
Adjust the amount of cayenne pepper to your preference.
For a smoother texture, blend the spinach before adding it to the yogurt mixture.
Chill for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 mins
Can be made a few hours in advance.
Serve in a bowl garnished with a sprinkle of paprika and fresh mint leaves.
Serve with grilled meats, vegetables, or naan bread.
Serve as a cooling side dish with spicy Indian curries.
Pairs well with the creamy and spicy flavors.
Complements the spices in the raita.
Discover the story behind this recipe
Raita is a common side dish in Indian cuisine, used to cool the palate and aid digestion.
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