10-Minute Mint Raita (Restaurant-Style)
This Mint Raita recipe is the perfect condiment for biryani, kebabs, and so much more. Make this restaurant-style raita in less than 10 minutes!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 tsp cumin seeds ((preferably toasted) and ground (See Step 1) or sub equal amount of ground cumin powder)
- 1/2 cup cilantro leaves (loosely packed (try not to use stems))
- 3-4 tbsp mint leaves (loosely packed (try not to use stems))
- 1 slice Serrano pepper (deseeded - See Note 1)
- 1/2 small garlic clove
- 1/4 tsp sea salt or table salt (more to taste)
- 1/2 tbsp freshly squeezed lemon juice (or to taste)
- 3/4 cup plain, whole milk yogurt
Instructions
- 1
Optional - Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 1-2 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool slightly. Then use a mortar and pestle to grind to a powder. Set aside.
- 2
Add the cilantro leaves, mint leaves, Serrano, garlic clove, ground cumin, salt, lemon juice, and 3 tbsp water into a (preferably small) blender. Blend, scraping down the spice grinder/blender as needed, until it reaches a fine consistency. If needed, add another tablespoon or two of water to make it easier to blend. It should become a runny paste, with the leaves no longer visible.
- 3
In a small bowl, whisk the yogurt until smooth and no longer grainy. Stir in the crushed green paste. Taste and add salt to taste, cumin for earthiness, or lemon juice for tang. For a thinner, restaurant-like consistency, add 1/2-1 tbsp of water. See notes for storing suggestions.