Pakistani
Raita and salad
Cool mint raita with a kachumber salad.
- 10minutes
- 6servings
- 78kcal each
- 4gprotein
Ingredients
For 6 servings.
- Yogurt 500 g
- Cucumber 2
- Tomatoes 2 medium
- Onions 1
- Fresh mint ¼ bunch
- Cumin seeds 1 tsp
What you will need
Two bowls, Grater, Small dry pan (to toast cumin), Knife and board
Method
-
1
Toast the cumin 2 min
Dry-roast the cumin in a small pan for 1 minute, then crush it between your fingers or with a spoon.
Ready when: Cumin smells nutty and darkens slightly.
-
2
Make the raita 5 min
Whisk the yogurt until smooth. Grate one cucumber, squeeze out the water and add it with chopped mint, half the cumin and salt.
Ready when: Smooth and thick, not watery.
-
3
Make the salad 6 min
Dice the tomatoes, onion and the other cucumber into small cubes. Season with salt, the rest of the cumin and lemon.
Ready when: Fresh, even cubes.
-
4
Chill and serve 10 min
Keep both in the fridge until the meal. Stir the raita before serving.
Ready when: Cool and fresh.
Cook Raita and salad from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
