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Asma Khan's beetroot raita recipe is a colourful spin on the classic Indian yoghurt sauce, traditionally flavoured with cucumber. Garnishing with pomegranate seeds adds further vibrant pink fun to the dish.
In a heavy-based frying pan, dry roast the cumin seeds over a low heat until the seeds darken and release a nutty fragrance. Grind the roasted cumin in a spice grinder or crush them in a pestle and mortar
In a separate bowl, beat the yoghurt with a wooden spoon or balloon whisk until smooth. Add the ground cumin and chilli powder, then mix to combine. Add sugar and salt to taste
Add the spiced yoghurt to the grated beetroot and mix until the beetroot is coated in yoghurt. Season to taste. The raita can be made the day before serving and chilled in the refrigerator. Garnish with pomegranate seeds and the reserved grated beetroot to serve
Owner of Indian restaurant Darjeeling Express and star of Netflix’s Chef’s Table, Asma Khan is one of the UK's most prominent female chefs and an unstoppable force for social change in the food industry.