The cooling sidekick every curry needs – creamy, fresh and ready in minutes.
Curry night without raita? Not in this house! This Cucumber Raita is the cooling, creamy side that makes rich, spiced dishes like lamb korma feel perfectly balanced. It takes all of 5 minutes to throw together with just supermarket staples, and it’s mild enough that the kids will happily spoon it over their curry (or use it as an excuse to eat more naan).
Think of raita as the unsung hero of a fakeaway spread – simple, fresh and way cheaper than buying tubs of sauce. The cucumber adds crunch and freshness, the yoghurt makes it creamy, and the mint and coriander (cilantro) keep it bright. It’s not fancy, it’s just good. And when you’re tired and craving comfort food, that’s exactly what you need.
Do you need to peel the cucumber for raita?
You don’t have to. If you like a smoother texture, peel it first. If you like a bit of crunch and colour, leave the skin on. Either way, the most important step is squeezing out the water or your raita will be too watery.
Is Cucumber Raita served hot or cold?
Always cold! It’s meant to be refreshing and cooling alongside a hot curry or spicy dish. Chill it for at least 30 minutes before serving so the flavours meld.
What do you eat Cucumber Raita with?
It’s perfect with curries, biryani, grilled meats, or as a dip for naan and veggie sticks. Basically, any rich or spicy dish that needs a cooling sidekick.
If you enjoyed Cucumber Raita, I think you’ll love:
The BEST Tzatziki Recipe
Classic Pico de Gallo Recipe
Tabbouleh Recipe
Quick Pickled Red Onions Recipe
My Go-to Indian Green Chutney Recipe
Cucumber Raita
- Total Time: 40 minutes
- Yield: Serves 4–6 as a side 1x
Ingredients
- 1 cucumber, peeled or not (up to you)
- 1 cup (250 g) full-fat Greek yoghurt (thick and creamy, not low-fat)
- ½ tsp freshly minced garlic
- ½ tsp freshly minced ginger
- 1 tbsp finely chopped fresh coriander (cilantro)
- 1 tbsp finely chopped fresh mint leaves, plus mint leaves to garnish if desired
- ½ tsp garam masala, plus extra to garnish
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 1 tbsp fresh lemon juice
Instructions
- Grate the cucumber, then squeeze out the excess liquid using your hands or a clean tea (dish) towel – this keeps the raita creamy, not watery.
- Combine all the ingredients in a bowl.
- Mix until smooth and serve – garnished with mint leaves, if desired.
Notes
Make Ahead
Best made fresh, but you can prepare raita up to 3 days ahead. Store in an airtight container in the fridge. Stir before serving, as the cucumber may release a little liquid.
Leftovers
- Fridge – Store in an airtight container for up to 3 days.
- Freezer – Not suitable for freezing (the cucumber and yoghurt will split).
- Prep Time: 10 minutes (plus 30 minutes chilling)
- Cook Time: 0 minutes
- Category: Sauces and Dressings
- Method: No Cook
- Cuisine: Indian-inspired
