Asma Khan's beetroot raita recipe

Beetroot raita goes with everything, even Sunday roast, says Darjeeling Express founder, Asma Khan
Clara Strunck17 October 2019

For Asma Khan, top British chef and founder of the popular Indian restaurant Darjeeling Express, fresh produce is paramount. ‘When I was growing up, when beetroot came into season, one of the first things we made was this beetroot raita,’ she says. ‘I love the bubblegum pink colour.’

Among the most-ordered dishes at Darjeeling Express, it ‘goes with every kind of meal — you can even serve it with roast chicken for a Sunday roast,’ Khan says. ‘It’s a beautiful accompaniment for that, or any Indian food, from paneer to a korma.’

For Khan, 50, a key element of cooking is atmosphere. ‘A toxic environment in the kitchen is probably not the best way to produce a dish of joy,’ she says. Which is why she’s also made it her mission to make kitchens a better place to work — particularly for women. ‘It’s a tough industry, whether you’re a man or a woman. But there’s no justification for abuse. If you can’t handle the heat, get out of the kitchen!’

Darjeeling Express employs an all-female kitchen, where ‘no one needs to shout, it’s very laid-back’, says Khan. ‘And I think all kitchens can be like this.’

Asma Khan

Beetroot Raita

Serves 9-10

Ingredients

  • ½ tsp cumin seeds
  • 3 large beetroots, uncooked
  • 1 kg Turkish or 
  • Greek yogurt (10 per cent fat)
  • ¼ tsp chilli powder (optional)
  • ¼ tsp sugar, or to taste (depending on the sweetness of the beetroots)
  • 1 level tsp salt, or to taste

Method

In a heavy-based frying pan, dry roast the cumin seeds over a low heat until they darken and release a nutty fragrance. Grind the roasted cumin seeds in a spice grinder or crush them with a pestle and mortar.

Peel the beetroot and grate into a large bowl.

In a separate bowl, beat the yogurt with a wooden spoon or balloon whisk until smooth. Add the ground cumin and chilli powder, then mix to combine. Add sugar and salt to taste.

Add the spiced yogurt to the grated beetroot and mix until the beetroot is coated in yogurt.

Before serving, taste to check the seasoning and adjust as necessary. You can make this raita the day before and chill in the refrigerator until ready to serve.

‘Asma’s Indian Kitchen: Home-cooked Food Brought to You by Darjeeling Express’ is out now (Pavilion Books; £20)

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