Pakistani Mint Raita Food

10-MINUTE MINT RAITA (RESTAURANT-STYLE)

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.

PAKISTANI MINT RAITA

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.