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PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Sides & chutneys

Cucumber Raita

A cool cucumber-and-yogurt companion for spiced food.

South AsianMildVegetarian
Prep10 min
Cook0 min
Soak / rest0 min
Total10 min
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Cucumber Raita
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Wash cucumber, grate coarsely and gently squeeze out excess liquid. Chop mint finely.

  2. 02

    Whisk yogurt with salt, cumin and water until smooth. Fold in cucumber and mint.

  3. 03

    Serve cool alongside rice or grilled dishes. Refrigerate promptly if preparing ahead.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

Includes: Milk

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

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COOKING VIEW

Cucumber Raita

Step 1 of 3

Wash cucumber, grate coarsely and gently squeeze out excess liquid. Chop mint finely.