Please wait, the site is loading...

Roasted garlic raita


Serves: 6
timePrep time: 10 mins
timeTotal time:
Roasted garlic raita
Recipe by Roopa Gulati, food writer, author and restaurant reviewer / Recipe photograph by Dan Jones

Serves: 6
timePrep time: 10 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
113Kcal
Fat
6gr
Saturates
2gr
Carbs
8gr
Sugars
6gr
Fibre
1gr
Protein
6gr
Salt
0.2gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 large garlic bulbs
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • 1 x 500ml tub natural yogurt
  • ¾ tsp ground cumin

Step by step

Get ahead
Make up to a day ahead, cover with clingfilm and chill.
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Slice the top off the garlic bulbs so that the tips of each clove are exposed. Put them on a large rectangle of foil.
  3. Combine the olive oil and paprika with a little salt and pour over the garlic. Scrunch the foil up around the bulbs to seal into a parcel. Put on a baking tray and bake for 20-30 minutes (depending on the size of your garlic bulbs) until the cloves have softened.
  4. When cool enough to handle, squeeze out the garlic purée, mash it with a fork and whisk it into the yogurt with the paprika oil in the foil parcel. Add the ground cumin and season to taste; serve with the biryani.

You might also like...