Mint Raita

The recipe is simple. I usually grind the mint leaves and add to the raita. This gives a really good flavor of the mint leaves. If short of time, you can just finely chop the mint leaves and add. served this mint raita with amritsari paneer tikka. You can serve this raita with any tandoori or Indian start snack recipes like kabab or tikka or with rice dishes like pulao or biryani.

Ingredients

• 1 cup Curd (dahi or yogurt) or 200 grams curd
• ½ cup fresh mint leaves (pudina patta)
• 2 to 3 teaspoon water for grinding mint leaves
• ¼ teaspoon red chilli powder (or cayenne pepper or paprika)
• ¼ teaspoon roasted cumin powder
• ½ teaspoon chaat masala
• salt as required

Step by Steps

1. Take 1 fresh cup curd in a mixing bowl

2. Whisk till smooth. Keep covered in the fridge till you make the mint leaves paste.

3. Rinse ½ cup fresh mint leaves first in water. Then place them in a small chutney grinder. Just take the mint leaves.

4. 2 to 3 teaspoon water and grind to a fine or semi-fine paste.

5. Add the mint paste along with its juices to the curd.

6. Add the spice powders – ¼ teaspoon red chilli powder, ¼ teaspoon roasted cumin powder and ½ teaspoon chaat masala. Also add salt as per taste.

7. Mix everything very well. Check the taste and add more salt or spices if needed.

8. Serve mint raita with a tandoori or baked starter snack of your choice. Garnish with a sprig of mint leaf while serving. You can also serve with veg pulao or veg biryani.

TIPs

To make the dish vegan, you can use almond yogurt or cashew yogurt instead of milk yogurt.

Spices can be adjusted as per your taste.

The recipe can be doubled or tripled.

Use fresh curd and the curd should not be sour.

Do not take the stems. As sometimes stems can give a bitter taste.

You can also refrigerate the raita and serve later.