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!
Equipment
- Small blender like a Nutri-bullet or regular-sized blender narrow blender (or a spice grinder)
Ingredients
- 1/2 tsp cumin seeds (preferably toasted) and ground (See Step 1) or sub 1/2 tsp 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
- 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.
- 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.
- 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 ½-1 tbsp of water. See notes for storing suggestions.
Video
Notes
Note 1: A little green chili goes a long way. I like to add 1-2 slices of a horizontally sliced green chili pepper. Adjust the thickness of the slice depending on how spicy you want it. If you can get your hands on it, Indian green pepper (finger chili) adds flavor with minimal heat. Thai/bird's eye chili is spicier - use sparingly. May skip altogether if serving to kids.
Storing: Mint Raita keeps well, which is why restaurants love it!
- To refrigerate: Store in an airtight container in the fridge for up to 5 days.
- To freeze: Freeze before adding yogurt. After grinding the herbs (Step 2), place in an airtight bag or container and freeze. When ready to prepare, thaw the frozen solid at room temperature (don't microwave!). Then add it to the whisked yogurt (Step 3).
- Feel free to play around with the cilantro & mint ratios. I like less mint than cilantro because I find too much mint can get quite strong and bitter.
- Substitute lime juice instead of lemon for a slightly different flavor.
- Feel free to add any spices or ingredients you'd love here. See post for optional add-in ideas.
Nutrition
Calories: 34kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 172mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg