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Cucumber Raita
Cucumber Raita is a creamy, herby dip, with a little hint of spice, that goes perfect with curry and some naan bread to dip in to it.
Prep Time
2
minutes
mins
Total Time
2
minutes
mins
Diet:
Low Carb,
Vegetarian
Allergen:
Dairy
Servings:
4
people
Calories:
79
kcal
Author:
Dannii Martin
Ingredients
400
g
Plain yogurt
0.75
Cucumber
15
g
Fresh mint
1
tablespoon
Garam masala
2
Garlic clove
crushed
15
g
Fresh ginger
grated
1
pinch
Sea salt and black pepper
UK Metric Measures
-
US Customary Measures
Instructions
Coarsely grate all
0.75 Cucumber
and put in a cheese cloth and squeeze out all the liquid.
Chop
15 g Fresh mint
, crush
2 Garlic clove
and grate
15 g Fresh ginger
.
Put
400 g Plain yogurt
in a large bowl with the cucumber, mint, garlic, ginger,
1 tablespoon Garam masala
and
1 pinch Sea salt and black pepper
.
Mix well.
Notes
To keep it more traditional, swap the garam masala for toasted cumin seeds.
Don't like mint? You can use fresh coriander instead.
Give this dip a nutritional boost by swapping the cucumber for shredded courgette.
If you are making this in advance, add the cucumber at the last minute.
Use a full fat plain yoghurt to make this dip.
If you don't want to grate your cucumber, you can chop it in to small pieces instead. You don't need to squeeze any liquid out if it is diced.
Nutrition
Serving:
1
portion
|
Calories:
79
kcal
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
58
mg
|
Potassium:
253
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
300
IU
|
Vitamin C:
4
mg
|
Calcium:
141
mg
|
Iron:
0.4
mg