Raita

Method

Dry-roast the cumin seeds in a small pan for 1-2 minutes until fragrant, then crush lightly. In a bowl, whisk the Greek yoghurt until smooth, then stir in the roasted cumin seeds, salt, pepper and lemon juice. Add the diced cucumber, tomato, and red onion to the yoghurt mixture, then fold in the fresh coriander, mint and green chilli, stirring gently to combine. Taste and adjust seasoning as needed, then transfer to a serving bowl. Chill until ready to serve alongside your chosen curry or biryani.