This Cucumber and Mint Raita is a perfect side dish to have with your curry, the sweet taste of minted yoghurt freshens your pallet with your spicy curry.
We made this curry for National Curry week that started on the 7th of October.
See our step by step slide show on how we made our raita below.
We use this herb cutter and board as it makes the process so much easier to prep for meals.
This was a perfect addition to our curry night we held for my friends and parents.
Sheekh kebab or biryani
Poppadoms with onion salad
You can also use it for a dip with sliced vegetables or crisps.
In a pitta bread with grilled chicken or lamb
On top of your salad.
In a potato salad.
serve on your Tacos
salmon and pasta
The Raita is one of the most popular side condiments to a curry or biryani, most raita are made with fresh mint but there are lots of different variants with using onion, cucumber and tomatoes.
Mint raita is fantastic to eat with spicy curries as it helps with the digestive system.
And counteracts eating oily and hot food so this could be a good choice if you ever dare take on the Phall WOW!!!
A lot of people use all different types of yoghurts for this raita, a good Indian yoghurt will be thick and creamy, perfect for this dish.
In this case, we went for the healthier version 0% fat-free and it was equally just as good or even better.
We served our sides/dips in these glass ramekins which are perfect for the cucumber and mint raita.
Cucumber and Mint Raita
- 250 g Greek yogurt 0% Fat free full fat can be used
- 1 Tsp Gia Garlic Puree 2 cloves of garlic crushed
- Fresh coriander Handful of chopped
- Fresh mint leaves Handful of chopped
- ¼ cucumber grated
- ½ tsp Garam Masala
- ½ Lime Squeezed
- 1 tbsp Mint Jelly
- Sugar is optional for extra sweetness
- Mix all of the above ingredients in a large bowl
- Serve with some mint leaves on top.
Speed up the process of making the raita by using our favourite brand Gia.
Gia Garlic Puree – can be picked up at any UK supermarket.
Save your time fiddling with peeling, chopping and pressing garlic. Tube keeps in the fridge for use whenever you make another dish containing garlic!