Tomato raita recipe with step wise pics – quick raita recipe with tomatoes.
Sharing a very easy tomato raita recipe. usually with pulao or biryani, I make Onion tomato raita, but when out of onions & on fasting days I make this tomato raita.
For a quicker option just add the chopped tomatoes to the curd. If you want a more pronounced taste and flavor of tomatoes, then puree one tomato and add along with the chopped tomatoes. Use rock salt or sendha namak if making on the fasting days.
Like any raita, This tomato raita also pairs very well with veg biryani or veg pulao.
Few stepwise pics for tomato raita
1. Whisk 1 cup fresh chilled curd/dahi till smooth.
2. Add ½ cup finely chopped tomatoes, ½ to 1 tbsp chopped mint leaves or coriander leaves or a mix of both, 1 green chili, finely chopped and ½ tsp roasted cumin powder. Season with black salt as per taste.
3. Mix everything well.
4. Serve tomato raita immediately as a side dish with veg biryani or veg pulao or dal khichdi or mushroom biryani. You can also serve this raita with any North Indian meal.
Some more Raita recipes on blog are:
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tomato raita
By Dassana Amit
Ingredients
- 1 cup fresh chilled curd (yogurt or dahi)
- ½ cup finely chopped tomatoes (tamatar) or 1 medium to large tomato, finely chopped
- ½ to 1 tablespoon chopped mint leaves or coriander leaves or a mix of both
- 1 green chili (hari mirch) - finely chopped
- ½ teaspoon roasted cumin powder (bhuna jeera powder)
- black salt as required, can also add rock salt or regular salt
Instructions
- Whisk the fresh chilled curd till smooth.
- Add the finely chopped tomatoes, mint leaves or coriander leaves or a mix of both, chopped green chilies, roasted cumin powder. Season with black salt as per taste.
- Mix everything well.
- Serve the tomato raita immediately as a side dish with veg biryani or veg pulao. You can also serve this raita with any north indian meal.
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Hi Dassana
This tomato raita looks nice and different I always make onion tomato raita and will try this one too soon. I had few questions on 2 different recipes one is palak parantha can you please advise as how to make this paratha with frozen spinach and please advise the entire method and how much frozen spinach versus how much atta and water needed. Also I want to try your methi missi roti you have mentioned to add 2 tsp oil to added to dough please let me know at what stage oil to be added to methi missi roti dough, thanks
welcome simmi. glad to know this. i won’t be able to give measurement of frozen spinach as i have not used it. you have to use approximation. 2 tsp oil is added to the dough at the initial stage of kneading the dough.