Walnut and Pomegranate Kashmiri Raita

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing yogurt side dish combining crunchy walnuts and bright pomegranate seeds with cooling spices, perfect to complement rich Kashmiri meals. This indian-inspired vegetarian ready in about 10 minutes pairs plain yogurt, walnuts, chopped, pomegranate seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Indian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, whisk 2 cups plain yogurt until smooth and creamy.
  2. Step 2: Add 1 tsp roasted cumin powder, 1/2 tsp black salt, and 1 tsp sugar to the yogurt, stirring well to blend the spices evenly.
  3. Step 3: Fold in 1/2 cup chopped walnuts and 1/2 cup pomegranate seeds, mixing gently to distribute without breaking the seeds.
  4. Step 4: Add 2 tbsp finely chopped fresh mint leaves and 1 small finely chopped green chili for a subtle kick, stirring carefully.
  5. Step 5: Refrigerate the raita for at least 30 minutes to allow the flavors to meld and serve chilled alongside spicy dishes.

Frequently asked questions

How long does Walnut and Pomegranate Kashmiri Raita take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Walnut and Pomegranate Kashmiri Raita?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.

Can I substitute ingredients in Walnut and Pomegranate Kashmiri Raita?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Walnut and Pomegranate Kashmiri Raita for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Walnut and Pomegranate Kashmiri Raita?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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