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

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.

Equipment for this recipe

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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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