Mamta's Kitchen

Mint Raita 2, With Mint Sauce (Yoghurt)

Pudina Raita - 2

Mamta Gupta


This quick sauce is for serving with Tandoori dishes and with anything where you would normally serve English Mint Sauce, like with roast lamb. Indian restaurants in UK often serve it with their tandoori dishes. The amounts are very approximate. Make it to suit your taste.

Edited October 2023


  • 1 cup or a carton of full cream yoghurt or dahi2 tbsp. of Mint Sauce, also available ready-made in UK

  • 1/2 a red onion finely chopped, about 2 tbsp. chopped

  • 1 green chilli, chopped (I keep the seeds for heat)

  • A few chopped coriander leaves, about a tablespoon full.

  • Salt to taste. Try adding at least 50% black salt or kala namak for a better flavour.

  • 1/2 tsp. dry roasted and coarsely ground cumin seeds (optional)

  • 4-5 mint leaves to garnish


  1. If the yoghurt is too thick, dilute it to a sauce consistency with a little milk.

  2. Place yoghurt in a bowl.

  3. Add mint sauce, coriander leaves, onion, salt, dry roasted cumin seeds and cumin and mix well. It is ready to serve.

  4. Fold everything together. Adjust seasoning.

  5. Serve with any Indian meal or jacket potatoes.


  • If you like, you can add 1/2 roast and coarsely ground cumin seeds and a little salt.

  • Also see Raita Selection.

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