It’s one of the most popular condiments for biryani, pulao, and tandoori dishes. Here’s an easy 10-minute recipe.
What is Mint Raita?
Mint Raita is a flavored yogurt dip made by combining fresh mint and cilantro chutney, and creamy yogurt.
Seasoned with pink salt, roasted cumin, and black pepper, it’s a popular condiment to be served alongside many Indian recipes, including Biryani, grilled entrees, and curries.
Ingredients - Notes & Substitutions
It just takes a handful of fresh ingredients to put together this easy Indian mint yogurt sauce. Here’s what we need: Scroll to the recipe card for a detailed list of ingredients and quantities. We’ll just be using the leaves for this recipe, so you can reserve the stems for flavoring broth or soup for another recipe. Garlic: A small clove goes a long way. It adds a subtle garlic-y flavor. If you don’t care for it, feel free to skip it. Seasoning: I prefer the taste of Himalayan salt, but sea salt can be used interchangeably. We also need finely ground black pepper and roasted cumin, for mild heat and a sweet-earthy taste. If you cannot find roasted cumin, make your own using this easy recipe for cumin powder. Lemon: Fresh lemon juice adds the perfect amount of acidity to the mint sauce. Alternatively, use fresh lime juice. Yogurt: Use full-fat for a creamy texture or reduced fat (2%) for low-fat raita. I don’t recommend using fat-free yogurt since that makes the raita very liquidy. In addition to these, you’ll also water to adjust the consistency of the raita to your liking.
How to Make Mint Raita
Here are the simple steps to make a delicious mint and coriander raita: Step 1: Add cilantro leaves, mint leaves, garlic clove, salt, cumin, pepper, lime juice, and 2 tablespoons of chilled water to a small blender. Step 2: Blend for 30 seconds, scraping down the sides in between. Blend until it purees to a fine consistency. Add another tablespoon of water if needed. Step 3: In a small serving bowl, whisk the yogurt until smooth. Add the herb mix and whisk until fully incorporated. Adjust salt as needed.
Serving Suggestions
Serve this cooling raita along with your favorite Indian meals. Some of my favorites include: Biryani: To me, raita and biryani is a match made in food heaven! I serve it with any of the following: Quinoa Biryani, Chana Masala Biryani, Chicken Biryani, Lamb Biryani, Vegetable Biryani, and Paneer Biryani. Beans and Rice: It goes great with Rajma (kidney Beans curry), or Chana Masala (Chickpeas curry), along with cumin rice or steamed basmati rice. Tandoori Entrees: Serve it as a dipping sauce, or drizzle it over a variety of grilled marinated proteins including Tandoori Chicken, Paneer Tikka, Fish Tikka, Tandoori Salmon, Chicken Seekh Kebab, and more.
How to Store or Make Ahead
This raita is a great make-ahead side dish. You can assemble it 1-2 days ahead of time and refrigerate it until ready to use. Store raita in any airtight container and refrigerate for up to 3 days.
Recipe Tips & Notes
Herbs: For the best taste, pick fresh vibrant herbs without any blemishes. Yogurt: Use full-fat for a creamy texture or reduced fat (2%) for low-fat raita. I don’t recommend fat-free yogurt for this recipe.Add cucumber: Add grated or finely chopped cucumber to transform this into Cucumber Mint Raita.Salt: If you cannot find Himalayan salt, substitute it for an equal quantity of sea salt. Alternatively, use half the quantity mentioned of table salt.Cumin: Roasted cumin gives this dip a sweet-earthy taste. If you cannot find the spice blend, make your own using this easy recipe for cumin powder. Using premade chutney: You can also make this raita with premade or store-bought mint chutney. Simply add 2-3 tablespoons based on your preference.
Popular Raita Recipes
These recipes are part of Indian Recipes Collection: Assemble the raita as per instructions and stir in the cucumber. Check for taste and adjust the seasoning as you like.
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