100-120g cashew nuts, soaked for a few hours, then drained
1 garlic clove, crushed (leave out if using Tandoori Masala)
2 tablespoons lemon juice
1 tsp either Korma, Bhuna, Goan or Tandoori Masala
Handful of mint or coriander
Salt and Pepper
Put all the ingredients into a blender (I used my Magic Bullet) and whizz up until smooth. Add more water to get the desired consistency.
Serve raita alongside curries or as a tasty dip for nibbles.