Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Cool, creamy yoghurt with grated cucumber, fresh mint and a little warm cumin.
Side dish. Good with lamb curry, tandoori chicken or spiced grilled fish. Find a main
Equipment: Grater, mixing bowl
Measures and names
Ingredients
- ½ cucumber, coarsely grated
- 250 g full-fat natural yoghurt (plain yogurt)
- ½ tsp ground cumin
- 1 small handful mint leaves, finely chopped
- 1 pinch chilli powder or paprika
- Salt
Method
- Squeeze the grated cucumber firmly in your hands or a clean tea towel to remove the excess water.
- Stir the cucumber, cumin, mint and a pinch of salt into the yoghurt.
- Spoon into a bowl, dust with the chilli powder and chill until needed.
Swaps and tips
Squeeze the cucumber well or the raita will turn watery. Keeps in the fridge for 2 days.
Easy variations
- Add a crushed garlic clove
- Swap the mint for coriander
- Add a finely chopped green chilli
- Stir in some diced tomato
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 4 g | 0 g | 3 g | 60 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
