Roasted garlic raita
Serves: 6
Prep time: 10 minsTotal time: 
Recipe by Roopa Gulati, food writer, author and restaurant reviewer / Recipe photograph by Dan Jones
Roasted garlic raita
Serves: 6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
113Kcal
Fat
6gr
Saturates
2gr
Carbs
8gr
Sugars
6gr
Fibre
1gr
Protein
6gr
Salt
0.2gr
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.
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.
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.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Slice the top off the garlic bulbs so that the tips of each clove are exposed. Put them on a large rectangle of foil.
- 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.
- 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.
