Name: Mint And Cilantro Raita
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 240 g plain whole milk yogurt; 10 g fresh mint; 10 g fresh cilantro; 1 green chili; 2 g roasted cumin powder; 2 g kosher salt; 1 g black salt

Equipment

Cutting board

Chefs knife

Mixing bowl

Whisk

or Fork

Ingredients

4 servings

Dairy

240 g plain whole milk yogurt, chilled

Aromatics and Herbs

10 g fresh mint, leaves only
10 g fresh cilantro, leaves and tender stems
1 green chili, stem removed

Spices and Seasoning

2 g roasted cumin powder
2 g kosher salt
1 g black salt

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

321mg

Sodium

Method

Using a chefs knife and cutting board, finely mince the fresh mint, cilantro, and green chili.

Place the chilled yogurt into a mixing bowl and whisk vigorously until entirely smooth and creamy, removing any lumps.

Add the minced herbs, minced chili, roasted cumin powder, kosher salt, and black salt to the whipped yogurt. Mix gently until the ingredients are evenly distributed.

Cover the mixing bowl and let the raita chill in the refrigerator at 4°C/40°F for at least 15 minutes to allow the essential oils from the herbs and spices to infuse the yogurt.

15m

Chef's Notes

Whisking the yogurt before adding any solid ingredients is crucial. If you try to whisk after adding the herbs, you will crush them and turn the raita an unappetizing muddy green color.
Roasted cumin powder is vastly superior to raw cumin powder here. You can make it easily by dry-toasting cumin seeds in a pan until fragrant, then grinding them.
Black salt, or kala namak, provides a slightly sulfurous, tangy umami note that is highly authentic to Indian chaats and raitas. If you omit it, you may need a tiny extra pinch of regular salt.