Easy Cucumber Raita

Ingredients

• 360 ml (1 1/2 cups)plain yoghurt
• 150 g (1 cup)English cucumber, finely diced or grated through the large holes of a box grater
• 15 g (1/4 cup)fresh cilantro, minced
• 1/2 teaspooncumin
• 1/4 teaspoongaram masala
• 1/2 teaspoonkosher salt

Instructions

1. 1

   Combine ingredients

   Put all the ingredients in a small dish with a lid.

2. 2

   Whisk together

   Whisk until the ingredients are evenly combined.

3. 3

   Chill before serving

   Cover and refrigerate for at least 30 minutes before serving.

What is cucumber raita?

Raita is an Indian yoghurt-based accompaniment often served alongside richly spiced food. This version combines cucumber and fresh cilantro with cumin and garam masala for a creamy dip with a little crunch.

The brief method keeps the flavours fresh, while chilling gives them time to mingle. Serve it as a dip or spoon it alongside a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 41 calories, 2g protein, 4g carbs, 2g fat.

The yoghurt provides most of the protein and fat, while the small amount of carbohydrate comes mainly from the yoghurt and cucumber. Serve it with a protein-rich main and vegetables or salad for a more complete plate.

Choose the yoghurt and cucumber

Yoghurt: Plain yoghurt gives the raita its creamy, tangy base. A thicker yoghurt makes a more substantial dip.

Cucumber: English cucumber has a tender skin and is easy to dice or grate. Finely diced pieces give more crunch, while grated cucumber blends through the yoghurt.

Balance the spices

Cumin: Its earthy flavour adds warmth without overwhelming the fresh ingredients. Measure it carefully so it complements rather than dominates.

Garam masala: This aromatic spice blend adds depth. The small amount in this recipe keeps the raita gently spiced.

Mix and chill

Even mixing: Whisk until the herbs and spices are distributed throughout the yoghurt, with no concentrated patches of seasoning.

Chilling: Leave the covered dish in the fridge for at least 30 minutes. This gives the flavours time to come together and keeps the dip cool for serving.

Pick your cucumber texture

Diced cucumber: Small pieces retain their crisp bite and make the raita more textured. Cut them finely so they are easy to scoop.

Grated cucumber: Grating makes the cucumber less distinct in each spoonful. If it seems very wet, gently squeeze out excess liquid before mixing to help keep the dip thick.

What to serve with raita

Spiced meals: Serve it beside curries, grilled dishes or rice to add a cool, creamy contrast. It also works as a dip for flatbreads.

A fuller plate: Pair the raita with a main dish and vegetables, or serve it as one part of a spread with rice or bread.

Recipe notes & tips

• Chill the raita for at least 30 minutes before serving.
• Dice the cucumber finely for a crunch that is easy to scoop.
• Use the large holes of a box grater if you prefer the cucumber distributed through the yoghurt.
• Whisk thoroughly so the spices and salt are evenly mixed in.
• Keep the dish covered while it chills to protect its fresh flavour.

Variations

• Add mint: Stir in a little finely chopped fresh mint for another herbal note.
• Increase the heat: Add finely chopped chilli for a spicier dip.
• Use toasted cumin: Toast the cumin briefly before adding it for a deeper aroma.
• Make it thicker: Use thick plain yoghurt for a denser, scoopable texture.
• Keep it chunky: Dice the cucumber rather than grating it for more crunch.

Common mistakes to avoid

• Skipping the chill: The flavours have less time to come together; refrigerate for at least 30 minutes.
• Using wet grated cucumber: Excess liquid can thin the dip; gently squeeze the grated cucumber if it is very watery.
• Leaving large cucumber pieces: They can be awkward to scoop; dice them finely or grate them.
• Adding too much seasoning: The spices can overpower the yoghurt; measure the cumin and garam masala.
• Leaving it uncovered: The surface can pick up fridge odours; cover the dish before chilling.

How to store

Keep the raita covered in the refrigerator and use it within 2 days. Stir before serving; it is best served cold and does not need reheating.

Frequently asked questions