Mint Raita Recipes

CUCUMBER MINT RAITA

Steps:

• Transfer the yogurt to a large glass mixing bowl. Whisk until smooth, about a minute. Fold in the cucumbers, mint, honey and cumin. Stir until completely incorporated. Finish with the lemon juice and salt and pepper to taste. Cover with plastic and chill until ready for use. Serve garnished with the lemon zest and mint. Can be made ahead of time and refrigerated in an airtight container for up to 3 days.

TOMATO-MINT RAITA

Steps:

• Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
• Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

MINT RAITA RECIPE

Steps:

• To make this quick and easy Mint raita recipe, wash the mint leaves and drain the water and keep aside. In the meantime, grate the cucumber and chop onion.
• Take a blender and add in the mint leaves along with curd and green chilies, blend it well. Transfer it to a bowl and add chopped onion and grated cucumber to it.
• Lastly, sprinkle some cumin powder, salt and chili powder. Serve cold and garnish with mint leaves.

MINT RAITA

Steps:

• Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.
• Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.

CORIANDER & MINT RAITA

Steps:

• Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.