Indian
Indian - Chutneys and Sides
Navratan Korma Raita
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 2 cups thick yogurt
- • 1/2 cup pineapple, finely chopped
- • 1 apple, finely chopped
- • 1/4 cup pomegranate seeds
- • 1 tsp roasted cumin powder
- • 1/2 tsp black salt
- • 1 tbsp honey
- • 2 tbsp chopped fresh mint
Preparation Steps
1
Phase 1
Whisk the yogurt in a bowl until completely smooth, thick, and creamy.
2
Phase 2
Stir the roasted cumin powder, black salt, and honey into the whisked yogurt.
3
Phase 3
Gently fold in the pineapple, apple, and pomegranate seeds so the fruit stays intact.
4
Phase 4
Rest the raita in the refrigerator for 20-30 minutes for the flavours to meld.
5
Phase 5
Garnish with mint and serve chilled alongside rich Mughlai dishes, pulaos, or kormas.