10-Minute Mint Raita (Restaurant-Style) Recipe
This 10-Minute Mint Raita recipe offers a refreshing, restaurant-style yogurt condiment made with fresh cilantro, mint, toasted cumin, and a touch of Serrano pepper. Perfect as a cooling side dish for spicy meals or as a flavorful dip, this raita blends aromatic herbs and spices into smooth, tangy yogurt in just minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Blending
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Spices and Herbs
- 1/2 tsp cumin seeds (preferably toasted and ground)
- 1/2 cup cilantro leaves (loosely packed, avoid stems)
- 3-4 tbsp mint leaves (loosely packed, avoid stems)
- 1 slice Serrano pepper (deseeded)
- 1/2 small garlic clove
- 1/4 tsp sea salt or table salt (adjust to taste)
- 1/2 tbsp freshly squeezed lemon juice (or to taste)
Dairy
- 3/4 cup plain, whole milk yogurt
Other
- 3-5 tbsp water (to aid blending)
Instructions
- Toast and grind cumin seeds: Heat a small skillet over medium heat. Add cumin seeds and toast, stirring and shaking the skillet frequently for 1-2 minutes until they darken slightly and become aromatic. Remove from heat, let cool, then grind to a fine powder using a mortar and pestle. Set aside.
- Blend herbs and spices: In a small blender, combine cilantro leaves, mint leaves, deseeded Serrano slice, garlic clove, ground cumin, salt, lemon juice, and 3 tablespoons of water. Blend until the mixture forms a fine, runny paste with no visible leaves, scraping down the sides as needed. Add additional water (up to 2 tablespoons) if required to achieve a smooth consistency.
- Incorporate yogurt: Whisk the plain yogurt in a small bowl until smooth and creamy. Stir in the blended green paste thoroughly. Taste and adjust salt, cumin, or lemon juice to preference. For a thinner, more restaurant-style raita, add 1/2 to 1 tablespoon of water and mix well.
Notes
- To deseed the Serrano pepper safely, slice it open and remove seeds with a spoon; wear gloves if sensitive to spicy peppers.
- Use whole milk yogurt for creaminess; Greek yogurt will result in a thicker texture.
- Raita can be refrigerated in an airtight container for up to 2 days; stir well before serving.
- Adjust the quantity of Serrano pepper based on your spice tolerance.
- To save time, ground cumin powder can be substituted for toasted cumin seeds.
