Pakistani
Raita and salad
Cool mint raita with a kachumber salad.
- 10minutes
- 7servings
- 78kcal each
- 4gprotein
Ingredients
The amounts here and inside every step follow this number.
- Yogurt 583 g
- Cucumber 2⅓
- Tomatoes 2⅓ medium
- Onions 1¼
- Fresh mint ¼ bunch
- Cumin seeds 1¼ tsp
From the cupboard
- Salt
- A squeeze of lemon (optional)
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.
In this step
- Cumin seeds1¼ tsp
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.
In this step
- Yogurt583 g
- Cucumber2⅓
- Fresh mint¼ bunch
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.
In this step
- Tomatoes2⅓ medium
- Onions1¼
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.
