Best 20 Cucumber Raita Recipes

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In the realm of Indian cuisine, raita stands tall as a refreshing and versatile condiment, often served alongside hearty meals to balance the flavors and textures. Among the many variations of raita, cucumber raita shines as a classic and beloved dish. This simple yet flavorful condiment features grated cucumbers combined with yogurt, spices, and herbs, resulting in a creamy, cooling, and tangy delight. Its versatility extends beyond its role as a side dish, as it can also be enjoyed as a dip for snacks or as a refreshing soup on a hot summer day. This article presents a collection of cucumber raita recipes, each offering unique twists on this traditional dish. From the classic yogurt-based raita to variations incorporating coconut milk, mint, and even avocado, these recipes cater to diverse preferences and dietary needs.

Let's cook with our recipes!

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA



Indian Cucumber and Yogurt Salad: Cucumber Raita image

Provided by Aarti Sequeira

Time 10m

Yield about 4 cups

Number Of Ingredients 7

2 cups plain whole milk or low-fat yogurt
2 cups grated English or Persian cucumber (unpeeled)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
Freshly ground black pepper

Steps:

  • Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

CUCUMBER-MINT RAITA



Cucumber-Mint Raita image

Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.

Categories     Condiment/Spread     No-Cook     Yogurt     Mint     Cucumber     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2 cups plain whole-milk yogurt
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper

Steps:

  • Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

CUCUMBER RAITA



Cucumber Raita image

Provided by Bobby Flay

Categories     condiment

Time 5m

Yield 2 cups

Number Of Ingredients 6

2 cups whole-milk Greek yogurt
Zest and juice of 1 lime
1 English cucumber, quartered lengthwise and chopped into 1/4-inch-thick pieces
3 tablespoons chopped cilantro
3 tablespoons chopped mint
Kosher salt and freshly ground black pepper

Steps:

  • Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

CUCUMBER RAITA



Cucumber Raita image

Serve this raita as a refreshing side dish with grains or with any curry. Or enjoy it on its own for lunch.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments

Time 20m

Yield Serves 4 as a side dish

Number Of Ingredients 7

1 large cucumber (about 1/2 pound), peeled if waxy, seeds removed if you can't get a seedless cucumber (like a Japanese, Persian, or hothouse)
Salt
1 cup plain Greek style yogurt
1/8 teaspoon cayenne (more to taste)
2 tablespoons chopped cilantro
1/2 teaspoon garam masala (more to taste)
1 small serrano or Thai chile, minced (optional)

Steps:

  • Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.
  • Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 303 milligrams, Sugar 3 grams

CUCUMBER RAITA



Cucumber Raita image

An easy Cucumber Raita recipe

Provided by Linda Bladholm

Categories     Condiment/Spread     Sauce     No-Cook     Quick & Easy     Yogurt     Mint     Spice     Cucumber     Summer     Cilantro

Yield Serves 4 to 6

Number Of Ingredients 6

1 medium cucumber
1 teaspoon cumin seeds
2 cups plain, whole-milk yogurt
1 clove garlic, peeled and minced
2 tablespoons fresh coriander or mint leaves, chopped
cayenne or paprika to garnish

Steps:

  • Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

CUCUMBER RAITA WITH MINT



Cucumber Raita with Mint image

A cooling Indian yogurt dish that can be served as an accompaniment or as a dipping sauce. Excellent with samosas.

Provided by Sonya Jane

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 6

Number Of Ingredients 7

½ teaspoon cumin seeds
2 ½ cups plain yogurt
1 cucumber, peeled and thinly sliced
2 tablespoons chopped fresh mint
1 teaspoon salt
½ teaspoon cayenne pepper
ground black pepper to taste

Steps:

  • Heat a small, heavy skillet over medium heat. Toast cumin seeds in hot skillet until darkened and fragrant, about 5 minutes; pour into a wide bowl to cool.
  • Grind cumin seeds in a mortar and pestle into a fine powder.
  • Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.
  • Stir toasted cumin seeds, cucumber, mint, salt, and cayenne pepper into the yogurt; season with black pepper.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 8.3 g, Cholesterol 6.1 mg, Fat 1.7 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 460.1 mg, Sugar 7.2 g

CUCUMBER AND CILANTRO RAITA



Cucumber and Cilantro Raita image

When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro. In either case remember to add a good pinch of salt to the yogurt.

Provided by Nigella Lawson

Categories     easy, quick, side dish

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 5

1 cup plain yogurt
Scant 1/2 teaspoon salt
2 tablespoons finely chopped scallion
1/2 cup finely diced peeled cucumber
1/4 cup chopped cilantro

Steps:

  • In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 364 milligrams, Sugar 6 grams

CUCUMBER MINT RAITA



Cucumber Mint Raita image

Provided by Guy Fieri

Categories     condiment

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

One 16-ounce container Greek yogurt
1/2 English cucumber, diced
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon honey
1/4 teaspoon ground cumin
Zest and juice of half a lemon
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper

Steps:

  • Transfer the yogurt to a large glass mixing bowl. Whisk until smooth, about a minute. Fold in the cucumbers, mint, honey and cumin. Stir until completely incorporated. Finish with the lemon juice and salt and pepper to taste. Cover with plastic and chill until ready for use. Serve garnished with the lemon zest and mint. Can be made ahead of time and refrigerated in an airtight container for up to 3 days.

CUCUMBER-CILANTRO RAITA (YOGURT)



Cucumber-Cilantro Raita (Yogurt) image

Quick and tasty Indian yogurt side dish that can help cool down any spicy meal. You can also add other veggies like onion, tomatoes, or bell peppers. I ate this almost every day growing up. The leftover cucumber seeds also taste great marinated in a little lemon juice with salt and pepper!

Provided by vburrito

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 24

Number Of Ingredients 5

2 cups plain yogurt
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 green chile pepper, minced
1 tablespoon chopped cilantro
1 teaspoon salt

Steps:

  • Stir the yogurt, cucumber, chile pepper, cilantro, and salt together in a bowl until evenly mixed. Set aside in refrigerator to allow the flavors to mix for 10 minutes before serving cold.

Nutrition Facts : Calories 14.9 calories, Carbohydrate 1.9 g, Cholesterol 1.2 mg, Fat 0.3 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 111.5 mg, Sugar 1.7 g

CUCUMBER, MINT, AND TOMATO RAITA



Cucumber, Mint, and Tomato Raita image

This is posted for ZWT 2006. It is from India. A simple, refreshing raita that may be served with all Indian meals. From Madhur Jaffrey

Provided by susie cooks

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup plain yogurt
1/2 teaspoon salt
fresh ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin seed, roasted and ground
1 medium tomatoes, peeled, seeded, and finely chopped
1 medium cucumber, peeled and chopped into a small dice
2 tablespoons of fresh mint, crumbled

Steps:

  • Put yogurt in a bowl and beat lightly with a fork until smooth and creamy.
  • Add salt, pepper, cayenne and cumin. Mix well.
  • Add remaining ingredients and mix well.

Nutrition Facts : Calories 56.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 323.2, Carbohydrate 7.2, Fiber 1, Sugar 4.9, Protein 3

CUCUMBER CARROT SALAD (RAITA)



Cucumber Carrot Salad (Raita) image

This is a side dish often referred to as 'raita' in Indian cuisine. It consists of a combination of shredded cucumbers and carrots mixed in yogurt.

Provided by PB

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 5

½ cucumber, shredded
½ carrot, shredded
1 ½ cups plain yogurt
salt to taste
2 tablespoons chopped cilantro

Steps:

  • Mix cucumber, carrot, and yogurt together in a large bowl; season with salt.
  • Garnish with cilantro.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 17.3 g, Cholesterol 11 mg, Fat 3 g, Fiber 0.9 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 143.8 mg, Sugar 15 g

COOL CUCUMBER RAITA



Cool Cucumber Raita image

Provided by Tyler Florence

Categories     condiment

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pints thick yogurt (recommended: Greek yogurt)
1/2 bunch cilantro leaves, chopped
1 teaspoon cumin seed
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 cucumbers, peeled, seeded and chopped
2 tablespoons chopped mint leaves
Extra-virgin olive oil, for drizzling

Steps:

  • Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.

GROUND LAMB KOFTO KEBABS WITH POMEGRANATE GLAZE, BENGALI-SPICED POTATOES AND PERSIAN CUCUMBER RAITA



Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita image

Provided by Aarti Sequeira

Time 1h5m

Yield 4 servings

Number Of Ingredients 44

2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard

Steps:

  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.

INDIAN CUCUMBER RAITA



Indian Cucumber Raita image

Make and share this Indian Cucumber Raita recipe from Food.com.

Provided by mumzcookin

Categories     Sauces

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups plain yogurt (european or greek)
2 tablespoons honey
1/2 cup peeled grated & seeded cucumber, drained
1/4 cup chopped fresh coriander or 1/4 cup cilantro leaf
1/4 teaspoon ground cumin (to garnish) (optional)

Steps:

  • Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.
  • Sprinkle cumin over the top.
  • Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.

POTATO, CUCUMBER AND TOMATO RAITA



Potato, Cucumber and Tomato Raita image

Categories     Condiment/Spread     Sauce     Potato     Tomato     Vegetable     Yogurt     Cucumber     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 jalapeño chilies, seeded, chopped
1 tablespoon mustard seeds
1 tablespoon cumin seeds
3 cups low-fat (do not use nonfat) plain yogurt
1 English hothouse cucumber, cut into 1/2-inch cubes
3 large tomatoes, seeded, cut into 1/2-inch pieces
Fresh cilantro leaves

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
  • Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.

RAITA (CUCUMBER AND YOGURT SALAD)



Raita (Cucumber and Yogurt Salad) image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 cups plain nonfat yogurt, drained well with cheesecloth or a strainer
1 cucumber, peeled, seeded, and grated
1/2 cup minced fresh mint leaves
1 hot green chili, seeded and minced, if desired
Salt, to taste

Steps:

  • In a bowl combine all the ingredients.

CUCUMBER AND RADISH RAITA



Cucumber and Radish Raita image

This can be spicy or not, depending on what you are serving it with and your taste for heat. Cucumber raita (without the radishes) is a classic accompaniment to curries, but I like it on its own and spooned over grains. It's also very nice with salmon.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments, salads and dressings

Time 5m

Yield 3 cups (6 servings)

Number Of Ingredients 8

2 cups plain low-fat yogurt (not fat-free)
3/4 pound cucumber (1 European or 4 Persian), peeled if waxed, seeded if necessary, and finely diced or shredded
4 to 6 radishes, finely diced
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon coriander seeds, lightly toasted and ground
Salt to taste
2 to 3 tablespoons finely chopped cilantro, to taste
1 to 2 serrano or bird chilies, finely chopped (optional)

Steps:

  • Combine all the ingredients. Taste and adjust salt and other seasonings. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 349 milligrams, Sugar 7 grams

CUCUMBER-TOMATO RAITA



Cucumber-Tomato Raita image

This side-dish is great for hot Indian curries. Let your guests mix raita with their rice to cool the hot chilli taste. I was first introduced to this recipe by an online penpal of mine - Amy. However, I have adjusted the recipe to my taste.

Provided by MariaBright

Categories     Sauces

Time 1h10m

Yield 1 bowl

Number Of Ingredients 7

1 cucumber (deseeded and shredded)
1 onion (finely diced)
1 -2 clove garlic
1 tomatoes (Roma work well, diced)
2 cups yoghurt
salt, to taste
2 teaspoons roasted cumin seeds

Steps:

  • Strain yoghurt of excess water for approximately 1 hour.
  • Peel and deseed cucumber.
  • Salt the cucumber and leave aside for 15 minutes.
  • Drain excess water and dice finely.
  • Deseed tomato and dice finely.
  • Finely dice onions or, optionally, crush garlic cloves.
  • Mix all of the above with the yoghurt.
  • Roast cumin seeds until brown and add to the raita.
  • Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.

CUCUMBER AND CHILI RAITA



Cucumber and Chili Raita image

Provided by Pierre Franey

Categories     easy, quick, condiments

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 cucumber
1 cup plain yogurt
1 teaspoon or more finely chopped fresh green chili pepper
1/4 teaspoon ground cumin
Salt to taste
White pepper to taste

Steps:

  • Peel cucumber and cut it in half lengthwise. Scrape out seeds.
  • Cut cucumber into 1/4-inch slices. Stack slices and cut them into 1/4-inch strips. Cut strips into 1/4-inch cubes.
  • Combine cucumber cubes with remaining ingredients. Blend well.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 320 milligrams, Sugar 4 grams

VEGETARIAN KEEMA MATAR WITH CUCUMBER RAITA



Vegetarian Keema Matar with Cucumber Raita image

Warm, fragrant Indian-inspired vegetarian curry contrasts deliciously with cool cucumber raita. Serve over basmati rice.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 1h25m

Yield 4

Number Of Ingredients 20

1 tablespoon Spectrum® Canola Oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 tablespoon grated ginger root
1 green chile pepper, sliced into 1/2-inch (1 cm) rounds, or to taste
¾ cup tomatoes, chopped
1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
1 teaspoon ground coriander
1 teaspoon ground cumin
½ cup frozen green peas (matar)
1 tablespoon lemon juice
1 teaspoon garam masala
1 pinch Pinch dried red chile peppers
2 tablespoons chopped fresh coriander
⅓ cup finely shredded or finely diced English cucumber (unpeeled)
¾ cup The Greek Gods® Plain Yogurt
2 tablespoons chopped fresh mint
2 tablespoons finely diced red onion
¼ teaspoon ground cumin
Pinch paprika or chili powder

Steps:

  • Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.
  • Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often.
  • Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.
  • Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 19.4 g, Cholesterol 16.9 mg, Fat 10.5 g, Fiber 5.8 g, Protein 18.2 g, SaturatedFat 3.3 g, Sodium 457.2 mg, Sugar 7.3 g

Tips:

  • Choose the right cucumbers: For the best raita, use fresh, firm cucumbers that are not too watery. English or Persian cucumbers are good choices.
  • Peel the cucumbers if desired: Peeling the cucumbers is optional, but it will give the raita a smoother texture. If you do peel the cucumbers, be sure to remove the seeds as well.
  • Grate the cucumbers: The easiest way to grate the cucumbers is to use a box grater. You can also use a food processor fitted with the grating blade.
  • Drain the cucumbers: After grating the cucumbers, place them in a colander and let them drain for a few minutes. This will help to remove excess water, which will prevent the raita from being too watery.
  • Use plain yogurt: For the best flavor, use plain yogurt that is not too sour. Greek yogurt is a good choice because it is thick and creamy.
  • Add your favorite seasonings: There are many different seasonings that you can add to raita, such as cumin, coriander, mint, cilantro, and black salt. Feel free to experiment until you find a combination that you like.

Conclusion:

Cucumber raita is a refreshing and flavorful side dish that is perfect for summer. It is easy to make and can be customized to your liking. Whether you like it spicy, mild, or somewhere in between, there is a cucumber raita recipe out there for you. So next time you are looking for a light and healthy side dish, give cucumber raita a try.

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