Quick Homemade Raita Recipe
A cooling Indian yogurt sauce with cucumber, roasted cumin, and fresh cilantro. Creamy, refreshing, and ready in 10 minutes — the sauce your vindaloo and butter chicken have been begging for.
Servings: 4 servings (about ¼ cup per serving)
Calories: 46kcal
Ingredients
- 1 cup plain full-fat yogurt Greek or regular
- 2-3 tbsp cold water to thin, as needed**
- 1 cup English cucumber finely diced or grated
- 2 tablespoons fresh cilantro finely chopped
- ¼ cup carrot shredded, optional
- ¾ teaspoon kosher salt
- ½ teaspoon roasted cumin powder
- ¼ teaspoon garam masala
- ¼ teaspoon black pepper
Instructions
Whisk the Yogurt
- Whisk yogurt until smooth. Add cold water 1 tablespoon at a time until spoonable.
Prep the Cucumber
- Finely dice. Pat dry with a paper towel if releasing excess liquid.
Combine
- Stir in cucumber, cilantro, carrot (if using), salt, cumin, garam masala, and pepper.
Taste and Chill
- Adjust seasoning. Refrigerate at least 15 minutes before serving.
Notes
- Greek yogurt makes a thicker raita; thin with cold water for a smoother sauce.
- To roast cumin: toast whole seeds in a dry pan 60–90 seconds until fragrant, then grind.
- Garam masala is optional — a pinch adds warm depth without overpowering.
- Shredded carrot is optional — adds color, crunch, and mild sweetness.
- Stir before each use; cucumber releases water as it sits.
Nutrition
Serving: 1serving | Calories: 46kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 471mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1442IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 0.3mg
