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Madhur Jaffrey’s Cucumber Raita Recipe

Name: Madhur Jaffrey’s Cucumber Raita Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Indian
Ingredients: 5-inch cucumber; 2½ cups full-fat plain yogurt; 2 tablespoons finely chopped fresh mint leaves; ½ teaspoon cumin seeds, ground in a mortar and pestle or spice grinder (or ½ teaspoon ground cumin powder); ¼ teaspoon cayenne pepper; Salt and pepper to taste

Written by MasterClass

Last updated: Jun 8, 2026 • 1 min read

Raita is a yogurt-based condiment served with rice or meat in a variety of Indian cuisines, often to counterbalance a meal’s spice and heat. There are endless varieties of raita: “You could put almost anything in yogurt and have it as a relish,” Madhur Jaffrey says. Her cucumber raita incorporates grated cucumber and chopped mint for a refreshing and light concoction that can be paired with biryani or kebabs.

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What Is Cucumber Raita?

Cucumber raita is a yogurt dish featuring cooling cucumber in a plain, tangy yogurt seasoned with cumin, salt, and pepper. Raita is a staple condiment in Indian cuisine, made by mixing a variety of ingredients into plain yogurt or curd. It is an integral component of many Indian meals, served as a side dish alongside curries, lentils, kebabs, and flatbreads like chapati or naan, where it works to counteract the heat of spicy dishes like tandoori chicken or vindaloo. It is also often served as an accompaniment to rice dishes like biryani and pulao.

Recipes for raita vary depending on region and personal preference, and the dish may be seasoned with or without lemon juice, include spices like coriander and cumin seeds, or be garnished with herbs like fresh cilantro or mint. Popular variations include potato raita, onion raita, masala raita, fruit raita, and boondi raita, which incorporates small pieces of fried chickpea flour for additional texture.

Madhur Jaffrey’s Cucumber Raita Recipe

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makes

prep time

5 min

total time

5 min

cook time

0 min

Ingredients

5-inch cucumber
2½ cups full-fat plain yogurt
2 tablespoons finely chopped fresh mint leaves
½ teaspoon cumin seeds, ground in a mortar and pestle or spice grinder (or ½ teaspoon ground cumin powder)
¼ teaspoon cayenne pepper
Salt and pepper to taste

1
Place a box grater in a medium bowl. Peel the cucumber, then finely grate it.
2
In a separate bowl, whisk the yogurt until it’s smooth. Add the cucumber, mint, cumin, and cayenne pepper, and season the raita with salt and pepper. Mix. Keep it in the refrigerator, covered, until ready to use.

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