Small handful fresh mint and/or coriander, chopped(optional)
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Begin by toasting the cumin seeds. Heat a pan on medium heat without any cooking oil, then add the seeds and move the pan regularly. After a minute or so, the seeds should start to gently brown and release their aroma. Turn off the heat and set the toasted seeds aside in a bowl.
Grate the cucumber and lightly squeeze over a sink to remove excess water. In a bowl, combine the grated cucumber, toasted cumin seeds, yoghurt, lime juice, salt, garam masala, and chopped mint and/or coriander. Mix well to combine.
Serving suggestions: In addition to being a side for curries, raita also works nicely as a dip with baked potato wedges or drizzled over other roasted veg such as cauliflower.Ground cumin: If you don't have cumin seeds (or want to skip the step of toasting these), you could use ground cumin instead. Start with around ¼ teaspoon of ground cumin and adjust to taste.Dried mint: I've tried making raita with dried mint with decent results. If using this, start with around one level teaspoon and adjust up from there to taste.Garlic: If you want to include garlic, start with one minced clove and adjust to taste.Gluten-free: This recipe will be gluten-free provided you use a GF plant-based yoghurt. Most soy-based varieties will be GF, but you may want to double check certain oat-based products if cross-contamination is an issue for you.Storage: Store the raita in the fridge and consume within a couple of days. I wouldn't recommend freezing.If you liked this recipe, you might also enjoy: