indianEasyvegetariangluten freenut freesoy free

Garlic Raita

Name: Garlic Raita
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup yogurt (full-fat, whisked until smooth); 4 tbsp water (for adjusting consistency, as needed); 4 pcs garlic (cloves, finely grated or minced); 1 pcs green chili (finely chopped (optional, adjust to taste)); 0.25 tsp salt; 0.5 tsp roasted cumin powder; 1 pinch black salt; 2 tbsp coriander leaves (finely chopped, for garnish); 1 tsp ghee; 0.5 tsp cumin seeds; 1 pcs dried red chili (broken in half, seeds removed); 1 pinch kashmiri red chili powder (for garnish)

RATING

4.4/5(112)

TASTE SCORE

7/10

A cool, creamy yogurt side dish punched up with the bold aroma of fresh garlic and a gentle tempering of spices. This quick Indian raita balances rich gravies and spicy curries with every refreshing spoonful.

PREP

COOK

SERVES

1 KATORI

94 cal

SERVINGS

METHOD · 4 STEPS

mix · ~2 min
Whisk the yogurt and season.
1.In a medium bowl, whisk the yogurt until smooth with no lumps.
2.Add water, 1 tbsp at a time, until the yogurt reaches a pouring consistency you like.
3.Stir in grated garlic, green chili, salt, roasted cumin powder, and black salt.
TIPFor a milder garlic bite, let the grated garlic soak in a teaspoon of water for 5 minutes before adding.
temper · ~2 min
Make the tempering.
1.Heat ghee in a small tempering pan over medium heat until shimmering.
2.Add cumin seeds and let them sizzle and turn golden (20-30 sec).
3.Add dried red chili and let it puff up and darken slightly (15 sec).
4.Switch off the flame immediately.
TIPDon't let the cumin seeds burn — they turn bitter. Remove from heat the moment they turn a shade darker.
mix
Pour tempering over the yogurt.
Pour the hot tempering directly over the seasoned yogurt. The sizzle releases a burst of aroma into the raita.
garnish
Garnish and serve.
Top with chopped coriander leaves and a pinch of kashmiri red chili powder for color. Serve chilled or at room temperature.
TIPChilling for 20 minutes deepens the garlic flavor. Give it a quick stir before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat yogurt for the creamiest texture; low-fat can make the raita watery.
2
Grate garlic on a microplane for a paste that distributes evenly without chunks.
3
Soak grated garlic in a splash of water for 5 minutes to mellow its raw punch.
4
Temper the cumin seeds just until they turn a shade darker to avoid bitterness.
5
Chill the finished raita for 20 minutes so the garlic flavor deepens and melds.
6
Stir gently before serving, as the tempered ghee may solidify on top when cold.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Replace yogurt with plain coconut or cashew yogurt and ghee with coconut oil to make a vegan raita that still offers creamy relief alongside spicy dishes.

roasted garlic

Roasted garlic

Swap fresh garlic for 4 roasted garlic cloves (mashed) for a sweeter, nuttier flavor — perfect for those who find raw garlic too sharp.

herb packed

Herb-packed

Add 2 tablespoons each of chopped fresh mint and dill along with the coriander for a brighter, garden-fresh raita that pairs beautifully with grilled meats.

low oil

Low-oil

Skip the ghee tempering and instead stir in 1/4 teaspoon of roasted cumin powder and a pinch of red chili flakes — a lighter version with the same savory notes.

HEALTH BENEFITS