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    Home » Recipes » Recipes

    Yogurt Herb Raita {Best Samosa Sauce Recipe}

    Published: May 6, 2023 · Modified: Feb 16, 2024 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 2 Comments

    Jump to Recipe·5 from 1 review
    Raita in a white bowl

    Yogurt raita is a staple of Indian cuisine. This easy yogurt herb raita Samosa Sauce Recipe with cucumbers is a classic flavor combination, perfect to serve as a samosa sauce, as a topping for your favorite curry-based Indian food, or as a dip for naan or pita chips.

    bowl of yogurt herb raita garnished with mint and served with crispy baked samosas

    Samosa sauce recipes come in a variety of textures and flavors, from sweet tamarind chutney, green chutney (like coriander chutney), tomato chutney (also known as red chutney) and yogurt dips.

    But my favorite dip for a crispy samosa, especially for my favorite Shrimp & Potato Samosas, is a creamy and refreshing yogurt sauce.

    I'm currently obsessed with topping my Indian Salmon with this rich and refreshing sauce. The warm Indian spices in the salmon are the perfect compliment to the cool, tangy dipping sauce. Try it! I know you'll love it.

    Ingredients for this dipping sauce:

    ingredients for recipe laid out on a table and labeled

    Before we get to the step by step directions, a few notes about the ingredients:

    Yogurt: I prefer Greek yogurt in this raita recipe, and with the juicy shredded cucumbers, it's the perfect consistency. If using regular yogurt, be sure to strain your cucumbers very to reduce the liquid.

    Cucumber: English cucumbers are perfect here, but substitute Persian cucumbers, if needed. If using regular cucumbers, remove the watery seeds before dicing or grating.

    Cilantro: the perfect fresh flavor to compliment your cucumber and yogurt. Substitute chives or Italian parsley, if needed.

    Full ingredient list and measurements included in the printable recipe card below.

    Step by Step Instructions:

    1. Prep cucumber and yogurt

    To begin, dice or grate cucumber into your medium bowl of yogurt. If using regular yogurt (not the thicker Greek-style yogurt), take a few extra minutes to leave your cucumbers in a sieve and let them drain while you assemble the other ingredients. If using thick yogurt, I find the cucumber juice creates the perfect texture, so no need to drain.

    shredded cucumber in a bowl of yogurt and spices

    2. Season and toss

    Add the fresh grated garlic clove, diced cilantro and mint, lime juice and cumin to the yogurt. Stir to combine.

    spices and herbs on a board

    If you drained your cucumbers in a sieve, use the back of a wooden spoon to gently press on the cucumbers to extract any excess moisture. Add cucumbers to raita. Keep in mind the garlic flavor will build a bit with time, but adjust lime, cumin and salt to your taste.

    raita garnished with mint and olive oil

    3. Serve and enjoy

    If serving within 30 minutes, leave the sauce at room temperature. When ready to serve, top raita with a drizzle of olive oil and an additional sprinkle of fresh herbs.

    Perfect as a dipping sauce for Easy Baked Indian Samosa Recipe or Indian Spiced Salmon, or even as a salad dressing or charcuterie board sauce.

    Raita served with Indian salmon and crispy shrimp samosas

    Looking for more delicious sauce recipes?

    • Parmesan Cream Sauce
    • Pineapple BBQ Sauce
    • Chuy's Jalapeno Ranch
    • Taco Truck Green Sauce

    FAQ's and Serving Suggestions:

    Can I make this creamy samosa sauce recipe spicy?

    Yogurt based raita is one of the most popular sauces to serve with Indian cuisine (including Shrimp and Vegetable Samosa, chicken samosas, tandoori chicken and Spiced Salmon) particularly because the refreshing sauce has a cooling effect on richly spiced foods. So as a rule, I don't recommend making your cooling sauce very spicy. But if you're serving it with a simple meal that needs a little extra kick, add a pinch of cayenne pepper, or a tablespoon of finely diced green chiles to the sauce for a unique taste and texture. 

    What are the best samosas to serve with this samosa sauce recipe?

    I'm partial to my Baked Shrimp Samosas! The spicy filling and shatteringly crisp shell of the spring roll sheets are even more delicious with the addition of the creamy raita. But store-bought samosas can be delicious and a quick solution when you need a samosa fix.

    What can I substitute in place of fresh mint? 

    The recipe only calls for a few leaves worth of mint - it can be a strong flavor and I'm careful to keep it balanced in this recipe. It adds the loveliest flavor and cooling sensation to the yogurt sauce. if you're sure it's not for you, skip the mint and add a bit more cilantro or diced chives.

    How to store leftover samosa sauce?

    To store, move yogurt raita samosa sauce to an airtight container or glass jar, or cover bowl tightly with plastic wrap and keep in the refrigerator for up to 3 days. 

    Print
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    finished recipe served in a white bowl and garnished with fresh mint.

    Yogurt Herb Raita {Best Samosa Sauce Recipe}


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Christina Jolam
    • Total Time: 10 minutes
    • Yield: 6
    Print Recipe
    Pin Recipe

    Ingredients

    1 cup Greek yogurt

    ½ cup English cucumber, diced or grated

    1 large garlic clove, grated

    2 tablespoons cilantro leaves, diced

    6-8 fresh mint leaves, thinly sliced

    Juice of ½ lime

    ½ teaspoon ground cumin

    ½ teaspoon salt


    Instructions

    1. To begin, dice or grate cucumber into your medium bowl of yogurt. If using regular yogurt (not the thicker Greek-style yogurt), take a few extra minutes to leave your cucumbers in a sieve and let them drain while you assemble the other ingredients. If using thick yogurt, I find the cucumber juice creates the perfect texture, so no need to drain.
    2. Add the fresh grated garlic clove, diced cilantro and mint, lime juice and cumin to the yogurt. Stir to combine. If you drained your cucumbers in a sieve, use the back of a wooden spoon to gently press on the cucumbers to extract any excess moisture. Add cucumbers to raita.
    3. Taste and adjust seasoning. Keep in mind the garlic flavor will build a bit with time, but adjust lime, cumin and salt to your taste. If serving within 30 minutes, leave the sauce at room temperature. When ready to serve, top raita with a drizzle of olive oil and an additional sprinkle of fresh herbs.

    Notes

    If using regular cucumbers, remove the watery seeds before dicing or grating.

    • Prep Time: 10
    • Category: sauce
    • Method: no cook
    • Cuisine: Indian

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Shirley

      February 16, 2024 at 12:45 pm

      I don't usually care for mint, but it was lovely here. Served it with curry and naan. Huge hit!

      Reply
      • Christina Jolam

        February 16, 2024 at 12:47 pm

        Sounds like you made the perfect spread! So glad the raita was part of your meal. And thank you for coming back to leave such a helpful review!

        Reply

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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