Ingredients
Scale
- 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