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white bowl filled with cucumber raita and garnished with a sprig of fresh mint

Cucumber Raita

  • Author: Lisa
  • Total Time: 15 minutes
  • Yield: 2 ½ cups 1x


Cucumber Raita is a delicious creamy, cooling condiment that's the perfect accompaniment for Indian curries, stews, kebabs or any spicy dish.


Units Scale
  • 2 cups plain whole milk Greek yogurt
  • 1 hothouse cucumber (Also called English cucumber)
  • 1/2 cup finely chopped mint leaves (set aside a sprig for garnishing)
  • 1 large garlic clove, finely minced or pressed through a garlic press
  • 1 teaspoon cumin seeds, toasted (see notes)
  • 1/2 teaspoon kosher salt


  1. Peel the cucumber, cut it in half lengthwise, use a small spoon to scrape out the seeds, and grate it or finely chop it.
  2. Spoon the yogurt into a large mixing bowl and add the cucumbers, garlic, cumin and salt. Stir, taste, and season with more salt, if needed. Chill, covered, until ready to eat.
  3. to serve, spoon raita into a small bowl and top with a sprig of fresh mint


To Toast cumin seeds - Put them in a dry pan over medium heat, stirring often with a wooden spoon, until fragrant and slightly darker in color, about 2 minutes.

  • Prep Time: 15 minutes
  • Category: Dip
  • Method: no cook
  • Cuisine: Indian

Keywords: Yogurt dip with cucumber, garlic and mint, yogurt herb dip, Indian yogurt condiment