Photo courtesy of Food Fanatic
Photo courtesy of Food Fanatic
“I always cook with wine. Sometimes I even add it to the food.” – W.C. Fields

Sometimes you eat something that stays in your head for the longest time, this garlic raita is one of those things for me. I spent years thinking about this creamy, softly brown, gorgeously garlic-y raita I had once in restaurant in Hyderabad and this embarrassingly simple recipe is the result. It pairs perfectly with a heavy Indian meal but you can have it any old time.

What you’ll need:

300 ml yogurt
4-5 tablespoons of ginger garlic paste
Salt to taste

How to:

1. If you’re using store bought ginger garlic paste all you need to do is to mix the paste and yogurt together and blend using either a whisk or in the mixer so it’s super smooth. Add salt only if you think you need it since these pre-prepared pastes often have salt in them already.

If you’re make the ginger garlic paste by hand then see if you can run it through the mixer once before you add it to the yogurt so there aren’t any chunks. In this case you’ll have to add salt. Run through mixer again till creamy.

2. Sprinkle some red chilli powder on top for colour and serve chilled.


Most people may not blend their raitas in a mixer but the reason I insist here is because it is best when it is super creamy and smooth – if the yogurt you’re using is very watery, you may want to drain some of that out so you get a nice substantial paste.

Modify the quantity of ginger garlic you’re using based on your tolerance for the taste of it – I can add heaps for myself but more delicate palates may just want a subtle hint of ginger garlic.