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10-Minute Mint Raita (Restaurant-Style)
4 servings
| prepToast cumin seeds in small skillet over medium heat 1–2 min until aromatic, cool slightly, then grind in mortar and pestle (optional; or use ground cumin powder) | ||
| 1/2 cup / 15 g cilantro leaves, loosely packed | Blend into fine paste | Whisk yogurt, stir in paste, adjust & thin |
| 3–4 tbsp / 6 g mint leaves, loosely packed | ||
| 1 slice Serrano pepper, deseeded | ||
| 1/2 small garlic clove | ||
| 1/2 tsp / 1 g ground cumin | ||
| 1/4 tsp sea salt or table salt | ||
| 1/2 tbsp / 7.5 ml freshly squeezed lemon juice | ||
| 3/4 cup / 180 ml plain, whole milk yogurt | ||
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