This cooling beet raita is the perfect accompaniment to a spicy dish! Serve it with a one pot meal like biryani or with any Indian meal.
2 medium beets, cooked and chopped
1 cup yogurt
¼ teaspoon roasted cumin powder*
½ teaspoon salt, adjust to taste
Pinch of Kashmiri chili or red chili powder, optional
Mint leaves, garnish
To make beet raita:
- Combine all of the ingredients together in a bowl and mix well.
- Serve immediately if chilled, otherwise allow it to sit in the fridge until nice and cold.
To cook beets in an instant pot:
- To prepare the beets, add 2 cups water into the steel inner pot, then place a steamer basket or the wire rack that came with your pressure cooker into the pot.
- Place the unpeeled beets on top of the rack, then secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Once the the beets are cool enough to touch, remove them from the pot. The peels should easily slide off.
- Place the beets on a cutting board and chop them into the desired size.
Roasted cumin powder is highly aromatic and has a more intense flavor than regular (unroasted) cumin. Do not substitute this with regular cumin as you won’t get the right favor.
To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.