Beetroot Raita

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Set out your tools and ingredients

   Before you switch on the gas, keep these ready: chopping board, knife, measuring spoons, measuring cups, mixing bowl, kadhai/wok, grater, whisk, heavy-bottomed pan, stirring spoon/spatula, serving bowl. Wash, peel and chop everything listed above and line the bowls up next to the stove. Indian cooking moves fast once the pan is hot, so having everything within arm's reach is what keeps a first-timer calm.

2. 02

   Step 1

   Grate the beetroot fine (or boil first for a softer raita). Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

3. 03

   Step 2

   Whisk curd with salt and roasted jeera powder. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

4. 04

   Step 3

   Fold in beetroot, chilli and coriander. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

5. 05

   Step 4

   Chill 15 min before serving. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

6. 06

   Taste, finish and serve

   Turn off the heat and taste once more — if it feels flat add a pinch of salt, if it feels heavy add a squeeze of lemon. Serve hot; most Indian dishes lose their best flavour if they sit around. Serves 3; use the serving selector above to scale every quantity.