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Methi Aur Anar Ka Raita (Fenugreek Leaves and Pomegranate Pearls in Yogurt)

The pleasing bitterness of fresh fenugreek leaves and the vibrant juicy Pomegranate pearls makes this Raita a complete hit especially in freezing winters. This raita is a fantastic combination of yogurt , stir-fried fresh fenugreek leaves and pomegranate pearls , tempered with cumin , chopped garlic and Kashmiri chilli powder

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Chilling Time in the Refrigerator: 30 minutes

Serves: 4

Ingredients and Quantity:

Fenugreek leaves (Methi leaves) , finely chopped- 01 cup

Pomegranate pearls- ¼ th cup

Yogurt, whisked- 1 ¼ th cup

Extra Virgin Olive oil- 02 tsp.

Garlic cloves, chopped / sliced- 03

Cumin powder, freshly roasted and ground- ½ tsp.

Chaat masala powder- 1/4th tsp.

Salt -to taste

Rock salt- to taste

Organic Jaggery powder- ¼ th tsp.

Chilled milk / water- as required

For the tempering:

Extra Virgin Olive oil- 01 tbsp.

Cumin seeds- ½  tsp.

Garlic cloves, finely chopped / sliced- 02.

Kashmiri Red chilli powder- 1/4th tsp.


Heat olive oil in a non-stick pan on medium flame, add the cumin seeds and let it crackle.

To this add the finely chopped garlic and sauté till they turn golden in colour and the raw aroma of the garlic evaporates.

Add the finely chopped methi leaves and sauté it on high flame.

Now add salt to taste, and cook until the methi leaves wilt.

Once you see that the methi is cooked. Remove from the flame and let it cool down completely.

In a large glass bowl add the whisked yogurt, cumin powder, chaat masala powder, salt, black salt, jaggery powder and the cooked methi.

Add chilled milk / water to adjust consistency

Add the pomegranate pearls and mix the raita.

Place it in the refrigerator for 30 minutes to chill.

Remove from the refrigerator and give it a tempering with olive oil, cumin seeds, chopped garlic and Kashmiri red chillies.


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