Created by JostLori on June 29, 2014
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.
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.
Step 3: Grill or toast the naan until warm, brush with butter. Serve the raita with the warm naan.
Step 4: Makes 2 cups, about eight 1/4 cup servings.