Best 3 Pakistani Mint Raita Recipes

**Introduction:**

In the realm of culinary delights, Pakistani cuisine stands out with its vibrant flavors, aromatic spices, and rich cultural heritage. Among its many culinary gems, Pakistani mint raita holds a special place, offering a refreshing and tangy complement to a variety of dishes. This delectable yogurt-based sauce, infused with the cooling essence of mint, is a symphony of flavors that tantalizes the taste buds and adds a burst of freshness to any meal. In this article, we present a collection of Pakistani mint raita recipes that cater to diverse preferences and culinary skills. From the classic mint raita to variations featuring cucumber, green chili, and roasted cumin seeds, these recipes offer a range of options for creating this versatile condiment. Whether you're seeking a simple and refreshing accompaniment or a more complex and flavorful sauce, our recipes provide a culinary journey that will elevate your dining experience. Join us as we explore the vibrant world of Pakistani mint raita and discover the secrets to crafting this exquisite culinary creation.

Here are our top 3 tried and tested recipes!

10-MINUTE MINT RAITA (RESTAURANT-STYLE)

10-Minute Mint Raita (Restaurant-Style) image

This Mint Raita recipe is the perfect condiment for biryani, kebabs, and so much more. Make this restaurant-style raita in less than 10 minutes!

Provided by Izzah Cheema

Categories Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

1/2 tsp cumin seeds ((preferably toasted) and ground (See Step 1) or sub 1/2 tsp ground cumin powder)
1/2 cup cilantro leaves (loosely packed (try not to use stems))
3 tbsp mint leaves (loosely packed (try not to use stems))
1 slice Serrano pepper or small Thai green chili pepper (deseeded (choose how thick the slice depending on how spicy you'd like))
1 small garlic clove (or 1/2 medium)
1/4 tsp sea salt or table salt (plus more to taste)
1/2 tbsp freshly squeezed lemon juice (or to taste)
3/4 cup plain, whole milk yogurt

Steps:

Optional - Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 1-2 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool slightly. Then use a mortar and pestle to grind to a powder. Set aside.
Add the cilantro leaves, mint leaves, Serrano, garlic clove, ground cumin, salt, lemon juice, and 2 tbsp water into a (preferably small) blender. Blend, scraping down the spice grinder/blender as needed, until it reaches a fine consistency. If needed, add another tablespoon or two of water to make it easier to blend. It should become a runny paste, with the leaves no longer visible.
In a small bowl, whisk the yogurt until smooth and no longer grainy. Stir in the crushed green paste. Taste and add salt or more lemon juice, if desired. For a thinner, restaurant-like consistency, add ½-1 tbsp of water. See notes for how to store.

Nutrition Facts : Calories 34 kcal, Carbohydrate 3 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 172 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

TOMATO-MINT RAITA

Tomato-Mint Raita image

A cool and tangy raita without cucumber. This salad goes very well with spicy Indian foods like biryani, tandoori, or kebab.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup fresh mint leaves
½ cup fresh cilantro leaves
1 green bird's eye chile pepper, stemmed
2 tablespoons water
2 cups dahi (Indian yogurt)
10 ounces hothouse tomatoes
1 teaspoon ground cumin
½ teaspoon ground coriander

Steps:

Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 7.6 g, Cholesterol 22.5 mg, Fat 10.4 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 5 g, Sodium 72.5 mg, Sugar 6 g

PAKISTANI MINT RAITA

Pakistani Mint Raita image

This easy raita should be served thick and used as a dip for samosas and other similar fried snacks.

Provided by Andtototoo

Categories Pakistani

Time 6m

Yield 2 cups, 6-7 serving(s)

Number Of Ingredients 7

Ingredients

2 cups yogurt
4 tablespoons sour cream
1/2 bunch of fresh mint
1 small green serrano chili
2 teaspoons minced garlic
1 teaspoon cumin seed
1 teaspoon salt

Steps:

Put all of the ingredients into a food processor or blender and puree.
The sour cream is optional.
Put the raita into a serving bowl.
If it is too thick, stir in a little water, 1 Table. at a time.
This is great used as a dip for fried Indian snacks such as samosas.

Tips:

For the best flavor, use fresh mint leaves. If you don't have fresh mint, you can use dried mint, but the flavor will be less intense.
You can adjust the amount of yogurt and water to achieve the desired consistency. If you like a thinner raita, add more water. If you like a thicker raita, add less water.
Feel free to experiment with different spices and herbs to create your own unique raita recipe. Some popular additions include cumin, coriander, ginger, and garlic.
Raita is a versatile condiment that can be served with a variety of dishes. It is especially popular with grilled meats, roasted vegetables, and curries.

Conclusion:

Pakistani mint raita is a refreshing and flavorful condiment that is perfect for any occasion. It is easy to make and can be customized to your own liking. Whether you are serving it with a traditional Pakistani meal or simply using it as a healthy dip, this raita is sure to please.