Roasted Cumin Raita

Heat cooking oil in a small pan over medium heat for about 1 minute until shimmering.

Add cumin seeds to the hot oil and toast for 2-3 minutes, stirring occasionally, until fragrant and darkened.

Pour the toasted cumin seeds and oil onto a plate to cool for about 2 minutes, then lightly crush them with the back of a spoon to release more flavor.

Transfer plain yoghurt to a serving bowl and whisk in water until the mixture reaches a smooth, pourable consistency.

Add salt and chili powder to the yoghurt mixture and stir well to combine evenly.

Top the raita with the roasted crushed cumin seeds and oil, then gently fold to incorporate or leave on top for presentation.

Serve immediately at room temperature or chilled, as desired, alongside curries, biryanis, or other Indian main dishes.