Have you heard of raita before? This next tomato raita is a fresh and easy Indian yogurt dip with mint, cumin, ginger and diced tomato. And it’s a great condiment and side dish for a homemade and hot Indian curry!
Let’s make a delicious and refreshing tomato raita today.
Have you ever heard of raita before then?
It is a famous condiment and side dish, mainly in Indian and Pakistan where they usually serve it as a dipping sauce together with freshly baked naan bread or as a refreshing yogurt ’salsa’.
Yep, yogurt is the main ingredient here.
Very often pulses, chopped raw or cooked vegetables and fresh herbs (such as mint and coriander) are added. You can also find it with fruits, but that’s less traditional.
My version here contains ripe tomatoes, fresh mint and a couple of savory and fragrant spices. I also add extra raw onion to the raita right in the end.
This gives the raita some extra crunch and freshness.
Indian Tomato Raita
Serve the raita ice cold. I like it especially as a side dipping dish for a rather spicy Indian curry because it has a soothing effect on your tastebuds when they are on fire.
Do you often eat Indian dishes at home?
Perhaps you cook curries yourself from time to time? Check out this classic butter chicken! Or are you more of a chicken cashew korma kind of person? Also take a look at my vegetarian korma with chickpeas and sweet potato!
Cooking Indian at home is so easy.
Do you love the idea behind this yogurt raita?
Then also check out my fresh and easy cucumber and mint raita! Another staple condiment of Indian cuisine. And a great alternative for this tomato raita.
What’s your favorite: raita with tomato or cucumber?
- 3 small fresh tomatoes
- 1 tsp garlic paste
- 1 tbsp fresh ginger grated
- 3 tbsp unsweetened yogurt
- 1 small red onion chopped finely
- 1 tsp cumin seeds
- 4 tbsp whole milk
- 1 tsp garam masala
- 2 tsp tomato paste
- 1 tsp mustard seeds
- a handful fresh mint chopped
- vegetable oil
- Slice the tomatoes open and deseed them. Discard the seeds (you don’t have to peel the tomatoes) and chop the tomato flesh up into small chunks. Pour a little vegetable oil in a medium saucepan and add half of the chopped red onion together with the garlic paste, the mustard seeds and the freshly grated ginger.
- Place the pan over medium heat and gently cook the onion for 3 minutes in the hot oil. Then add the freshly chopped tomatoes and the tomato paste.
- Stir and cook the tomatoes for 3 more minutes until a little soft. Then add the cumin seeds and the garam masala. Season with a little pinch of pepper and salt.
Stir the tomato well and cook for another 7 to 10 minutes until soft. The stir in the freshly chopped mint, the yogurt and the milk.
- Stir the raita well now until you get a creamy but still chunky dipping sauce. Add the rest if the chopped red onion.
- Stir and check the seasoning. Add extra pepper or salt to taste if necessary. Take the raita off the heat and let it cool down fully. Then place it in the fridge for 5 minutes. Scoop the raita in a clean bowl. Serve cold.