Food & Cooking Recipes Quick & Easy Recipes Yogurt with Cucumber and Mint Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2017 Print Rate It Share Share Tweet Pin Email Photo: Martyna Szczesna Prep Time: 10 mins Total Time: 10 mins Servings: 6 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. Ingredients 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 Directions 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. 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. Rate it Print