Best 4 Pakistani Mint Raita Recipes

In the vast culinary landscape of Pakistani cuisine, "pakistani mint raita" reigns supreme as a refreshing and versatile condiment. This creamy yogurt-based sauce, infused with the vibrant flavors of fresh mint, cumin, and zesty spices, holds a special place in the hearts of food enthusiasts. Whether it's served as a cooling accompaniment to hearty biryanis, tantalizing kebabs, or as a dip for crispy samosas, pakistani mint raita adds a burst of flavor that elevates any meal. With its ability to balance spicy dishes and impart a refreshing touch, this delectable raita is a true gem in the Pakistani culinary repertoire.

Here are our top 4 tried and tested recipes!

10-MINUTE MINT RAITA (RESTAURANT-STYLE)

10-Minute Mint Raita (Restaurant-Style) image

This Mint Raita recipe is the perfect condiment for biryani, kebabs, and so much more. Make this restaurant-style raita in less than 10 minutes!

Provided by Izzah Cheema

Categories Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

1/2 tsp cumin seeds ((preferably toasted) and ground (See Step 1) or sub 1/2 tsp ground cumin powder)
1/2 cup cilantro leaves (loosely packed (try not to use stems))
3 tbsp mint leaves (loosely packed (try not to use stems))
1 slice Serrano pepper or small Thai green chili pepper (deseeded (choose how thick the slice depending on how spicy you'd like))
1 small garlic clove (or 1/2 medium)
1/4 tsp sea salt or table salt (plus more to taste)
1/2 tbsp freshly squeezed lemon juice (or to taste)
3/4 cup plain, whole milk yogurt

Steps:

Optional - Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 1-2 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool slightly. Then use a mortar and pestle to grind to a powder. Set aside.
Add the cilantro leaves, mint leaves, Serrano, garlic clove, ground cumin, salt, lemon juice, and 2 tbsp water into a (preferably small) blender. Blend, scraping down the spice grinder/blender as needed, until it reaches a fine consistency. If needed, add another tablespoon or two of water to make it easier to blend. It should become a runny paste, with the leaves no longer visible.
In a small bowl, whisk the yogurt until smooth and no longer grainy. Stir in the crushed green paste. Taste and add salt or more lemon juice, if desired. For a thinner, restaurant-like consistency, add ½-1 tbsp of water. See notes for how to store.

Nutrition Facts : Calories 34 kcal, Carbohydrate 3 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 172 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

PAKISTANI MINT RAITA

Pakistani Mint Raita image

This easy raita should be served thick and used as a dip for samosas and other similar fried snacks.

Provided by Andtototoo

Categories Pakistani

Time 6m

Yield 2 cups, 6-7 serving(s)

Number Of Ingredients 7

Ingredients

2 cups yogurt
4 tablespoons sour cream
1/2 bunch of fresh mint
1 small green serrano chili
2 teaspoons minced garlic
1 teaspoon cumin seed
1 teaspoon salt

Steps:

Put all of the ingredients into a food processor or blender and puree.
The sour cream is optional.
Put the raita into a serving bowl.
If it is too thick, stir in a little water, 1 Table. at a time.
This is great used as a dip for fried Indian snacks such as samosas.

TOMATO-MINT RAITA

Tomato-Mint Raita image

A cool and tangy raita without cucumber. This salad goes very well with spicy Indian foods like biryani, tandoori, or kebab.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup fresh mint leaves
½ cup fresh cilantro leaves
1 green bird's eye chile pepper, stemmed
2 tablespoons water
2 cups dahi (Indian yogurt)
10 ounces hothouse tomatoes
1 teaspoon ground cumin
½ teaspoon ground coriander

Steps:

Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 7.6 g, Cholesterol 22.5 mg, Fat 10.4 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 5 g, Sodium 72.5 mg, Sugar 6 g

MINT RAITA

Mint Raita image

Categories Condiment/Spread Sauce Blender Quick & Easy Yogurt Cucumber Spring Gourmet

Yield Makes about 2 cups

Number Of Ingredients 3

Ingredients

3 cups whole-milk yogurt
1 cup packed fresh mint leaves
3/4 teaspoon salt

Steps:

Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.
Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.

Tips:

For a refreshing and cooling raita, use chilled yogurt and cucumber.
To make a creamy raita, use full-fat yogurt.
If you like a tangy raita, add a squeeze of lemon juice or a dash of vinegar.
For a spicy raita, add a pinch of cayenne pepper or chopped green chili.
To make a flavorful raita, add a variety of herbs and spices, such as mint, cilantro, cumin, or coriander.
Raita can be served as a condiment with grilled meats, kebabs, or curries.
It can also be used as a dip for vegetables or papadums.
Raita is a healthy and versatile dish that can be enjoyed in many different ways.

Conclusion:

Pakistani mint raita is a refreshing and flavorful dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. Whether you like it spicy, tangy, or creamy, there is a mint raita recipe out there for you. So next time you are looking for a healthy and delicious side dish, give Pakistani mint raita a try. You won't be disappointed!