Raita
Cool, creamy, and ridiculously easy! This 5-minute cucumber raita is the perfect refreshing sidekick for spicy curries, biryani, or anything hot off the grill. It’s the simple, cooling Indian yogurt sauce your meals have been missing.
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish, Condiment
- Cuisine: Indian
Ingredients
Scale
- 1 ½ cups plain Greek yogurt (full-fat is best!)
- 1 cup English cucumber, finely diced
- ¼ cup fresh cilantro, finely minced
- ½ tsp ground cumin
- ½ tsp Garam Masala
- ½ tsp sea salt, or to taste
Instructions
- Prep the Veggies: Finely dice the cucumber and mince the cilantro. We’re looking for a small, even size for the best texture.
- Make the Yogurt Base: In a medium bowl, give the Greek yogurt a good stir by itself until it’s smooth and creamy. Add the ground cumin, Garam Masala, and sea salt, and stir until everything is evenly combined.
- Combine and Chill: Gently fold the diced cucumber and minced cilantro into the spiced yogurt. For the best flavor, cover and chill in the refrigerator for at least 10-15 minutes before serving.
Notes
- Serving Suggestions: This raita is a must-have with spicy dishes like Chicken Tikka Masala or Lamb Rogan Josh. It’s also perfect alongside biryani, pulao, or as a cooling dip for naan and samosas.
- Tips & Tricks:
- For the creamiest raita, don’t skip on full-fat Greek yogurt.
- If you can’t find an English cucumber, just peel a regular one and scoop out the seeds before dicing.
- Not a fan of cilantro? Fresh mint is a fantastic and classic substitute.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Note that it may get slightly thinner as the cucumber releases water. Do not freeze.
Find it online: https://masaladiaries.com/easy-raita/