Why This Recipe Works
Raita is the most underrated recipe on the internet. Everyone searches for the curry. Nobody searches for the raita. But ask anyone who eats Indian food regularly and they'll tell you: the raita is what makes the meal. It's the cool, creamy counterpoint that balances the heat and richness of every curry on the table. Without raita, a plate of Biryani is incomplete. Without raita, Tikka Masala is one-dimensional. Without raita, a fiery Vindaloo is an endurance test instead of an enjoyable meal. Raita is the quiet hero — and this recipe takes exactly 2 minutes to make.
The reason this recipe exists on our site isn't because people search for "raita recipe" in huge volumes (though they do). It's because this page links TO and FROM every single curry, biryani, and kebab recipe in our collection — making it one of the most connected pages on picknsave.co.uk. At Pick N Save, we stock eight different yogurt brands — Desi, Continental, Lancashire, Henna, Everest, Onken, and more — and raita is the #1 reason people buy natural yogurt from us. We've been selling yogurt by the crate to families making raita for weekend curry nights since 1999. The recipe is almost insultingly simple: yogurt, cucumber, cumin, salt. But getting the proportions and technique right — thick yogurt, well-squeezed cucumber, properly roasted cumin — is the difference between watery, bland raita and the silky, flavour-packed version served at the best Indian restaurants.
Step-by-Step Method
Step 1: Prepare the Cucumber (1 Minute)
Take 1 medium cucumber (Cucumber 1pc) and grate it on the coarse side of a box grater. This takes about 30 seconds. Now — and this is the step most people skip — take the grated cucumber in your fist and squeeze firmly over the sink to remove as much water as possible. Cucumber is 96% water, and if you skip the squeezing, your raita will be watery and thin within minutes. Squeeze hard, 2–3 times, until no more liquid drips out. You should be left with about half the volume you started with — a tight, dry ball of grated cucumber. This single step is the difference between restaurant-quality raita and the watery version that disappoints.
Step 2: Mix Everything Together (1 Minute)
In a serving bowl, add 300g of cold thick natural yogurt (Desi Natural Yogurt 1kg — thick-set is essential, not pouring yogurt). Add the squeezed grated cucumber and fold together gently with a spoon. Season with ½ teaspoon of roasted cumin powder (TFS Jeera Powder 100g — or dry-roast whole cumin seeds in a pan for 30 seconds and crush them with the back of a spoon for freshly roasted flavour), ¼ teaspoon of salt (Tata Salt 1kg), and a tiny pinch of red chilli powder (TFS Kashmiri Mild Chilli Powder — just enough for a faint blush of colour on top, not for heat). Fold everything together. That's it. The raita is done.
Step 3: Garnish and Serve
For the restaurant presentation: dust the top with a light sprinkle of roasted cumin powder, a tiny pinch of Kashmiri chilli powder for colour contrast (the red against the white is visually striking), and a few leaves of fresh mint (Fresh Mint Bunch) or chopped fresh coriander (Fresh Coriander Bunch). Serve cold — raita should always be chilled, never at room temperature. If making ahead, refrigerate and stir once before serving, as the cucumber will release a little more water over time.
Pro Tips from Our Store
- Thick yogurt or it doesn't work: This is the one non-negotiable. Desi Natural Yogurt 1kg is our top recommendation — it's properly thick-set, holds its shape on a spoon, and has the right level of tang. Continental Thick & Creamy Nat Yogurt 1kg is another excellent option. Lancashire Greek Style Yogurt 1kg works but is almost too thick — use it 50/50 with regular natural yogurt for the best consistency. Never use low-fat, flavoured, or pouring yogurt for raita.
- Squeeze the cucumber — seriously: We cannot stress this enough. Unsqueezed cucumber releases water into the yogurt within 10 minutes, turning your raita into a sad, thin puddle. Three firm squeezes over the sink removes enough liquid to keep the raita thick and creamy for hours. If making for a party, squeeze extra hard and store the raita in the fridge — it'll stay perfect for 4–5 hours.
- Roasted cumin is the flavour: Raw cumin powder tastes flat and dusty. Roasted cumin has a warm, smoky, toasty flavour that defines great raita. TFS Jeera Powder is pre-ground and works perfectly. For the absolute best flavour, dry-roast 1 teaspoon of whole cumin seeds (TFS Cumin Whole 100g or Fudco Cumin Seeds 300g) in a dry pan for 30 seconds until fragrant and slightly darkened, then crush with the back of a spoon. The aroma is extraordinary.
- Make it 30 minutes before serving: Raita that sits in the fridge for 30 minutes before serving tastes better than freshly made — the salt has time to draw out flavour from the cucumber and the cumin infuses the yogurt. Make it first when cooking a curry night, refrigerate, and it'll be perfect by the time you sit down.
- Scale effortlessly: The ratio is dead simple: 1 part cucumber to 2 parts yogurt, plus cumin and salt. For 2 people: 150g yogurt, half a cucumber. For 8 people: 600g yogurt, 2 cucumbers. It scales perfectly with no adjustment to technique.
- Raita saves you from too much chilli: If you've made a curry too spicy, raita is the rescue. A large spoonful of cold raita on hot, fiery food neutralises the chilli heat instantly — the casein protein in yogurt binds to capsaicin (the heat molecule in chillies) and washes it away. This is why every Indian meal includes raita or yogurt on the side.
Variations to Try
- Boondi Raita: Replace the cucumber with 50g of Haldirams Boondi Plain 200g (tiny fried gram flour balls). Soak the boondi in water for 5 minutes, squeeze dry, fold into seasoned yogurt. Boondi Raita is the classic accompaniment to biryani — the boondi absorbs the yogurt and becomes soft, flavourful, and addictive. Add finely chopped onion and coriander for a Delhi-style version.
- Mint Raita: Add 2 tablespoons of finely chopped fresh mint (Fresh Mint Bunch) and 1 finely chopped green chilli (Indian Chilli 400g) to the base raita. Mint raita is sharper, more aromatic, and the traditional pairing for kebabs and tikka. It also works brilliantly with Biryani.
- Pomegranate Raita: Fold in 3 tablespoons of pomegranate seeds (Pomegrante Indian 1pc) for a jewel-like, sweet-tart raita that's stunning at dinner parties. The ruby-red seeds against white yogurt is one of the most beautiful Indian side dishes you can serve.
- Onion Tomato Raita (Kachumber Raita): Instead of cucumber, add finely diced onion, tomato, and green chilli to the seasoned yogurt. This chunkier version is popular in South India and pairs especially well with dosa and rice dishes.
- Spinach Raita (Palak Raita): Blanch a handful of baby spinach (Baby Spinach 1 pk) for 30 seconds, chop finely, and fold into seasoned yogurt with a touch of garlic. A nutrient-rich variation packed with iron — and a way to get more greens into a meal.
What to Serve with Raita
Raita belongs next to everything. Here are the pairings from our recipe collection:
- Chicken Biryani — the essential accompaniment. Biryani without raita is incomplete.
- Butter Chicken — cool raita balances the rich, creamy sauce.
- Chicken Tikka Masala — the cold yogurt against the hot, spiced curry is the perfect contrast.
- Dal Makhani — a dollop of raita on top of hot dal is a North Indian tradition.
- Chana Masala — raita cools the spice of the chole beautifully.
- Paneer Tikka — raita as a dipping sauce for chargrilled tikka.
- Pav Bhaji — a spoonful on the side cuts through the butter.
- Garlic Naan — naan dipped in raita is a snack on its own.
- Pani Puri — raita-topped puris (Dahi Puri) are a classic chaat variation.
- Samosa Chaat — raita is one of the essential chaat layers.
- Mango Pickle — pickle + raita + roti is the simplest complete Indian meal.
Shop This Recipe at Pick N Save
Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:
- Yogurt: Desi Natural Yogurt 1kg | Continental Low Fat Natural Yogurt 400g | Continental Thick & Creamy Yogurt 400g | Continental Thick Creamy Nat Yogurt 1kg | Lancashire Greek Style Yogurt 1kg | Henna Natural Yogurt 1kg | Everest Yogurt 400g | Everest Yogurt 1kg | Onken Natural Set Yogurt 1kg | Onken Mild & Cremy Yogurt 450gm
- Fresh Produce: Cucumber 1pc | Fresh Mint Bunch | Fresh Coriander Bunch 1Pc | Indian Chilli 400g
- Spices: TFS Jeera Powder 100g | TFS (Ground Cumin) Jeera Powder 300g | TFS Jeera (Cumin) Powder 700g | TFS Cumin Whole 100g | Fudco Cumin Seeds 300g | TFS Kashmiri Mild Chilli Powder 100g
- Salt: Tata Salt 1kg | Himalayan Pink Salt 800g | TFS Black Salt (Kala Namak) 100g
- For Boondi Raita Variation: Haldirams Boondi Plain 200g | Haldirams Boondi Masala 200g
- For Pomegranate Variation: Pomegrante Indian 1pc | Pomegrante Spanish | Pomegrante Turkish
- For Spinach Variation: Baby Spinach 1 pk | Fresh Spinach Bunch
