Beet and Cucumber Raita

De Ministry of Curry · 30 min

Ingredientes

Preparación

1. Pour 1 cup of water into the Instant Pot and set the trivet inside. Place the beets on the trivet.
2. Seal the lid with the valve set to sealing. Pressure cook on high for 15 minutes, then let the pressure release naturally for about 10 minutes.
3. Open the pot and transfer the beets to a plate, using heat-resistant mitts. Let them cool until you can handle them, then peel and cut into 1/2-inch cubes.
4. In a medium bowl, whisk the yogurt with the salt. Stir in the cucumber.
5. Add the beets and mint, stir to combine, and serve chilled. Keep in an airtight container in the fridge for up to 3 days.

Resumido del vídeo de Ministry of Curry. Míralo para los detalles.

Más recetas con

YogurPepinoRemolacha