Cucumber & Mint Raita
Cucumber and mint raita is one of those simple sides I reach for again and again. It’s made with thick yoghurt, grated cucumber, fresh mint, and a pinch of salt – light, cooling, and full of flavour. I love how it balances out spicy curries, adds freshness to grilled meats, or works as a dip with flatbreads. It’s quick to make, easy to customise, and always brings a bit of calm to a bold, flavour-packed meal. Just a few ingredients, but so much impact.
Ingredients
- 1 cucumber, grated
- 1 cup greek yoghurt
- 1 cloves garlic, minced
- 1/2 tsp ground cumin
- 1 tsp lemon juice
- 10g fresh mint, finely chopped
- Maldon Sea Salt Flakes
Instructions
- Press the cucumber into a fine sieve to remove as much liquid as possible.
- Transfer cucumber to a mixing bowl and add yoghurt, garlic, cumin, lemon juice and mint.
- Season with a large pinch of sea salt flakes and stir to combine.
What I Cook With
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 26Total Fat: 1.1gSaturated Fat: 0.7gCholesterol: 4mgSodium: 16mgCarbohydrates: 3.1gFiber: 0.3gSugar: 2.1gProtein: 1.4g
Want to know when I share a new recipe? Subscribe today!
Cucumber & Mint Raita recipe
A Much-Needed Break
Following on from my Paneer Tikka Masala and Pilau Rice recipes, today is my much-awaited Cucumber and Mint Raita. A cool as a cucumber, refreshing-as-anything yoghurt side that’s perfect with spicy curries, grilled meats, or even just a cheeky pile of poppadoms (um, yes please!!). It’s one of those recipes that’s so simple it almost feels like cheating, but the flavour payoff is anything but basic. And as with all good things in my kitchen, there’s a bit of a backstory, a little trial and error, and yes, a few complaints from Husband about having to do all the grating.
You see, this one’s actually Husband’s job nowadays. It’s the one dish I’ve firmly handed over to him when curry night rolls around. Not because it’s difficult, mind you, but because it gives me a moment to sit down, sip my wine, and pretend I’m not secretly overseeing the whole operation from the corner of the kitchen. He grates, he mixes, he adds a too-timid sprinkle of salt, and I swoop in at the end like the flavour fairy to add a proper pinch. Because if your raita tastes a bit flat, it’s probably just crying out for more salt. Trust me. You can thank me later.
Lockdown in Scotland was dragging on a bit when we first started making this regularly. Gorgeous weather, unusually so for Scotland, and no real reason to leave the house other than bin day. So Icooked. A lot. Husband decided to get serious about learning to cook, which was a personal relief as I was tired of him being a lazy slob. I adore cooking, obviously, but even I get to the point where I want someone else to take the reins. And watching his attempts to master the raita? Very satisfying. Especially since it frees me up to focus on the main curry.
Keep It Simple, Keep It Perfect
The thing about Cucumber and Mint Raita is that it really doesn’t need to be overcomplicated. I’ve seen all sorts of variations floating around the internet involving garlic, cumin, coriander, chilli flakes, and everything else under the sun. But for me, and especially for this version, simplicity is where it shines. When you’re pairing it with bold, spicy dishes like a paneer tikka or a rich lamb curry, the last thing you want is your raita fighting for attention. This one knows its place – it’s here to soothe your tongue, not slap it around.
Of course, the one step you absolutely cannot skip is pressing out the water from your grated cucumber. I cannot stress this enough. If you don’t, you’ll end up with a watery, sad-looking puddle pretending to be raita, and no one wants that. I usually wrap the cucumber in a clean tea towel and just squeeze the life out of it over the sink – it’s weirdly satisfying. If you’re in a rush, a handful of paper towel will do the job, but it’s a bit less eco and a lot more fiddly. Just give it a good squeeze and you’re good to go.
And mint. Fresh mint. None of this dried nonsense. It’s the difference between a side dish that’s fine and one that’s genuinely delightful. It lifts everything. Makes the whole thing feel clean, light, and exactly what you want when your mouth’s on fire from a particularly fiery vindaloo. Chop it finely, stir it through, and don’t hold back.
Curry Night Essentials
Curry night in our house is a bit of a production – it’s never just one dish. There’s always at least one curry, some sort of rice, probably naan or roti if I can be bothered, and poppadoms because let’s be honest, it’s not a real curry night without them. The Cucumber and Mint Raita plays the unsung hero every time. It’s the thing we reach for when the spice creeps up too quickly or when we just want something cool and creamy on the side.
Over time, I’ve perfected my curry night line-up. The pilau rice is fragrant and fluffy. The paneer tikka is golden and spiced just right. And Husband’s raita? It’s generally ok once I add the finishing touches (i.e. more salt). It takes him about five minutes to make, which is ideal, because it means he’s not in my way for too long. And if we’ve had people over (back in the pre-lockdown days), they always ask for the recipe.
Honestly, I’d be happy eating a big bowl of this raita with nothing but poppadoms to scoop it up. It’s that good. Creamy, tangy, herby, and just the right level of refreshing. It balances out the heat of any curry, but it’s also delicious all on its own. Which is kind of the magic of it. It’s the simplest thing on the plate, but it’s always the one that disappears first.
Ingredients Breakdown
You only need a handful of ingredients for this one, which is part of what makes it such a winner. Start with a good full-fat natural yoghurt. None of that watery low-fat stuff, please. You want something thick and creamy. Greek yoghurt works beautifully if that’s what you’ve got on hand. Next up is cucumber. I use the regular Lebanese cucumbers because they’re easy to find and don’t have massive seeds. Grate it finely and then make sure you get rid of all that excess liquid. I mean it. Get squeezing.
Then you’ve got your fresh mint. I grow mine on the windowsill because it’s one of the only herbs I can keep alive with any sort of consistency. You’ll need a decent handful, finely chopped, to really bring that cool freshness through. And finally, salt. Don’t be shy with it. Add a little, taste, then add a bit more. It makes all the difference. If you’re feeling fancy, you can add a pinch of sugar or a squeeze of lemon, but honestly, I don’t think it needs it. Simplicity is the whole point.
It’s the kind of recipe that once you’ve made it once, you’ll never need to look it up again. It’s forgiving, quick, and endlessly useful. And let’s face it, any dish that allows me to put my feet up while someone else takes over the kitchen is an instant winner in my books.
Now this is the raita I’ve been looking for. I’ve got all ingredients that I need for it and so ready to give it a try!
This looks really nice. I’ve never tried or heard of this before. Definitely going to give it a go!
Absolutely cannot wait to make this. It will go perfect with some of my Indian dishes. So cool and delicious!
We paired this raita with our chicken korma and loved it.
This Raita is delicious, it went perfectly with my madras!
Thanks Jack – do glad you enjoyed it!!