A great cooling, refreshing raita is the ultimate accompaniment to a spicy curry or hot biryani. With fresh mint, coriander and cucumber and dusted with some flavoursome garam masala, you won’t believe this takes only minutes to prepare!
The default recipe serves one, with around 2.5 tablespoons per portion.
- 2 tbsp low-fat natural yogurt
- 1/4 cucumber (around 30 g)
- 6–8 mint leaves, finely chopped
- few sprigs coriander, finely chopped
- 1/4 tsp garam masala
- Cut the cucumber in half and, using a teaspoon, scoop out the seeds. Grate the remaining skin and flesh.
- Place the yogurt, cucumber and mint into a bowl and mix well. Top with the coriander and sprinkle over the garam masala.
- I use low-fat natural yogurt for this recipe. If you use full fat then you’ll need to adjust the calories accordingly.
- Removing the seeds from the cucumber is optional, however if you choose not to do so then you will end up with a thinner mixture as it will add additional liquid.
- Feel free to swap the garam masala for other spices you prefer. You could substitute nutmeg, paprika or even ground cloves.
- Prep Time: 10 minutes
- Category: Side
- Method: No Cook
- Cuisine: Indian
- Serving Size: 1
- Calories: 40
- Fat: 0.5g
- Carbohydrates: 5g
- Protein: 3g
Keywords: raita, sauce, indian, curry, yogurt, dip, side, snack, cucumber