Recipe courtesy of Food Network Kitchen
20 min
15 min

Nutrition Info



1. Toast the cumin and coriander seed in a small hot pan over medium heat, 3 to 5 minutes, or until toasted. Process the seeds in a spice grinder until powdery.

2. Combine the spice powder with the yogurt, cucumber, 2 tablespoons cilantro, lime juice, vegetable oil, and chile with 1 tablespoon water in a bowl. Top with remaining cilantro.

3. Grill or toast the naan until warm, brush with butter. Serve the raita with the warm naan.


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