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1 1/2-2 cups plain yogurt, whole-milk
1/2 teaspoon cumin seeds
1 cup fresh pineapples, finely diced, ripe
1 1/2 tablespoons fresh mint or 2 teaspoons dried
1 teaspoon Quick Garam Masala
Salt and freshly ground black pepper, to taste
1. If you are draining the yogurt, place 2 cups in a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, and set the strainer over a bowl. Let the yogurt drain, in the refrigerator, for 2 hours.
2. Toast the cumin seeds in a dry skillet over medium heat until toasted and fragrant, about 2 minutes.
3. Transfer the yogurt to a serving bowl and stir in the cumin seeds, pineapple, mint, half the garam masala, and salt and pepper. Sprinkle the remaining garam masala on top and serve immediately, or at least within 4 hours of making; the raita may be served at room temperature or cold.
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