Name: Cucumber Raita with Black Mustard and Cilantro
Yield: 3 cups
Ingredients: 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)

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Photo by Peden + Munk

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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