Ingredients
- 1 teaspoon cumin seed (whole)
- 1 teaspoon coriander seed (whole)
- 1 3/4 cups Greek yogurt (plain)
- 1 cucumber, diced (seeded, kirby)
- 3 tablespoons cilantro, finely chopped (fresh)
- 1 tablespoon lime juice (fresh)
- 1 tablespoon oil (vegetable oil)
- 1/2 to 1 serrano chili, seeded and minced
- Kosher salt and fresh ground white pepper
- 320 to 640 grams naan bread (2 to 4 breads, for serving)
- 1 to 2 tablespoon unsalted butter (melted)
How to Make
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Step 1: Toast the cumin and coriander seed in a small hot pan over medium heat, 3 to 5 minutes, or until toasted. Process the seeds in a spice grinder until powdery.
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Step 2: Combine the spice powder with the yogurt, cucumber, 2 tablespoons cilantro, lime juice, vegetable oil, and chile with 1 tablespoon water in a bowl. Top with remaining cilantro.
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Step 3: Grill or toast the naan until warm, brush with butter. Serve the raita with the warm naan.
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Step 4: Makes 2 cups, about eight 1/4 cup servings.
We hope you enjoy this recipe!
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