Pour 2 cups water in your Instant Pot and place the wire rack that came with the cooker in the water. Place the unpeeled beets on the rack and close the pressure valve. Secure the lid and set the cooker to manual (pressure cooking) for 5 minutes.
While the beets are steaming, take the cumin seeds in a small frypan and dry roast them on medium heat until they change color and become fragrant. Put them in a spice grinder and grind to a coarse powder.
When the timer beeps on the instant pot, wait for 5 minutes, then turn the vent to release steam. Open the cooker and take out the beets. Peel and cut into small pieces.
Take the yogurt in a bowl and mix in the roasted and crushed cumin, salt and sugar. Beetroot raita is ready to be served.
Choose firm, deep-red beets for full taste and color.
You can use full-fat Greek yogurt for thicker and even creamier raita.
The cooked beets can be pureed for a smooth raita if that's what you prefer.
Temper the raita if you want a more intense taste and flavor. Heat a teaspoon of cooking oil in a small frypan and add a clove of chopped garlic, 4-5 mint leaves and 1 sliced green chilli. Wait for the garlic to turn brown (a few seconds), then pour everything carefully into the prepared raita.
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