Cucumber raita

Alfred Prasad's cucumber raita recipe is a classic accompaniment to Indian dishes, providing wonderful cooling flavours among spicy dishes. This traditional Indian raita is also an excellent dip for fresh vegetables and flatbread.

First published in 2015

Ingredients

Metric

Imperial

Cucumber raita

Method

1
To make the raita, first heat the cumin seeds in a dry pan on medium heat until it begins to toast, about 2-3 minutes. Take the pan off the heat and immediately put the cumin in a bowl or container to prevent it from cooking further in the pan
2
In another bowl, mix the yoghurt with chopped mint and half the toasted cumin. Add salt to taste
3
Add the diced cucumber to the yoghurt and mix well
4
To finish, sprinkle with the remaining toasted cumin and serve
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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