Cucumber Raita in a pink bowl with two mint leaves on top
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5 from 14 votes

Cucumber Raita

Cucumber Raita is a creamy, herby dip, with a little hint of spice, that goes perfect with curry and some naan bread to dip in to it.
Prep Time2 mins
Total Time2 mins
Course: Sauce/Spread, Side Dish
Cuisine: Indian
Servings: 4 people
Calories: 79kcal
Author: Dannii


  • 400 g plain yoghurt
  • 0.75 cucumber
  • 15 g fresh mint
  • 1 tbsp garam masala
  • 2 garlic cloves crushed
  • 1 tbsp fresh ginger grated
  • 1 pinch sea salt and black pepper


  • Coarsely grate all of the cucumber and put in a cheese cloth and squeeze out all the liquid.
  • Chop the mint, crush the garlic and crate the ginger
  • Put the yoghurt in a large bowl with the cucumber, mint, garlic, ginger and garam masala.
  • Mix well.



  • To keep it more traditional, swap the garam masala for toasted cumin seeds.
  • Don't like mint? You can use fresh coriander instead.
  • Give this dip a nutritional boost by swapping the cucumber for shredded courgette.
  • If you are making this in advance, add the cucumber at the last minute.
  • Use a full fat plain yoghurt to make this dip.


Serving: 1portion | Calories: 79kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 253mg | Fiber: 1g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 0.4mg