Yogurt with Cucumber and Mint

yogurt cucumber mint raita
Photo: Martyna Szczesna
Prep Time:
10 mins
Total Time:
10 mins

The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.


  • ½ teaspoon whole cumin seeds

  • 1 container (1 pint) whole-milk yogurt (not Greek)

  • Kosher salt and freshly ground black pepper

  • 1 piece (5 inches) cucumber, peeled and coarsely grated

  • 2 tablespoons finely chopped fresh mint

  • ½ teaspoon cayenne pepper


  1. In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.

  2. Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

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