Alu tamatar masala
Try this vegan dish of potatoes cooked in tomato masala. It's simple to make, but with tomatoes cooked in spices and curry leaves, it's packed with flavour
Boondi raita
- Preparation and cooking time
- Prep:
- plus standing
- Easy
- Serves 4
Skip to ingredients
- 300g natural yogurt
- ¼ tsp ground cuminplus a pinch
- 60g boondi(available in many Indian supermarkets or online)
- a few mint leaves½ finely chopped, ½ left whole
Nutrition: Per serving
- kcal123
- fat9g
- saturates1g
- carbs6g
- sugars6g
- fibre0.1g
- protein6g
- salt0.5g
Method
step 1
Whisk the yogurt with 100ml water until smooth. Whisk in the cumin, ¼ tsp salt and a pinch of ground black pepper.
step 2
Add the boondi and mix well to combine. Leave to stand for 10 mins or up to 2 hrs until the boondi has soaked up some of the liquid and softened slightly (no longer, as the boondi will get too soft). Sprinkle over the chopped and whole mint leaves and a pinch of cumin.
