CUCUMBER RAITA WITH BLACK MUSTARD AND CILANTRO

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This recipe is from Gunpowder, an Indian restaurant in London.

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INGREDIENTS

1. • 1/2 teaspoon cumin seeds
   • 1 tablespoon sunflower or other neutral oil
   • 1 teaspoon black or brown mustard seeds
   • 3 Persian cucumbers
   • 3 cups plain whole-milk Greek yogurt
   • 1 tablespoon fresh lemon juice
   • 1 garlic clove, finely grated
   • 1/3 cup finely chopped cilantro, plus sprigs for serving
   • Kosher salt
   • Kashmiri chili powder or paprika (for serving)

PREPARATION

1. 1. Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.
   2. Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
   3. Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and 1/3 cup cilantro; season with salt.
   4. To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.