To me, no Indian meal is complete without buckets of raita, a yogurt-y condiment which provides the perfect flavor counterpoint. I’m madly in love with the stuff; in fact, I sort of see the rest of the food as a blank canvas I can splash raita all over. Even if you’re not as enamored with raita as I am (clearly, we have a special relationship), you’ll want to make some to go with your Indian dishes, and why not try this one: Red Pepper Raita! The warm, robust flavors of roasted red pepper and spice mingle so beautifully with the creamy yogurt tang. It’s super easy, incredibly healthy, and a really nice change from the usual cucumber raita.
Raita is meant to cool the palate when you’re elbows-deep in some incredibly delicious, incredibly spicy Indian food. I made friends with raita the first time I ever visited an Indian restaurant: 19 years old, fresh from the sticks and confidently ordering dinner at spice level 8 on a 1-10 scale. This experience taught me a) I didn’t comprehend what “spicy” meant before that meal, and b) raita tames even the most savage heat with calming, tangy, delectable comfort. I use it on all Indian food, even if it’s not terribly spicy, just because I love the way the flavors play together. I want everyone to feel my raita-joy, so do make some to go with your next Indian meal. It’ll make me so happy.
Eat Healthy Eat Happy
Use this easy, savory red pepper raita as a condiment with all your favorite Indian dishes.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 tsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp Garam Masala (if you don’t already have this, check the McCormick® Gourmet spice section in your supermarket)
- 3-5 green onions, chopped
- 2 cups red/orange bell peppers, seeded and diced fairly fine (I used 6 smallish peppers for this batch)
- 1 Tbs - a whole red chili pepper, seeded and diced fine (stick with 1 Tbs if you like your heat mild)
- 1 tsp salt-free herb blend
- 2 cups plain soy yogurt
- Chop your veggies and have them ready.
- Put a nonstick skillet on medium low heat and add the oil and spices. Let the spices heat through for about 2 minutes.
- Add the veggies and stir-fry until tender and cooked to your liking, 4-5 minutes or so. When the veggies are done, set them aside.
- Whisk the herb seasoning into the soy yogurt. When the veggies are lukewarm, stir them in. Garnish with pepper rings and chopped green onion before serving to make your raita look extra-festive.