Toast the ½ tsp cumin seeds toasted and lightly crushed in a small dry skillet over medium heat for 30–60 seconds, shaking the pan, until fragrant and lightly golden. Remove from heat and crush lightly with the back of a spoon or in a mortar and pestle. Set aside to cool.

Grate the 1 medium cucumber peeled using the large holes of a grater, or dice it into small ¼-inch pieces. Place the grated or diced medium cucumber peeled in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much excess water as possible.

In a medium mixing bowl, whisk the 2 cups plain full-fat yogurt until smooth. If using Greek 2 cups plain full-fat yogurt, whisk in 2–3 tablespoons of cold 2 cups plain full-fat yogurt to loosen it to a pourable but still thick consistency.

Add the squeezed 1 medium cucumber peeled, chopped fresh cilantro finely chopped, 1 tbsp fresh mint leaves finely chopped (if using), toasted ½ tsp cumin seeds toasted and lightly crushed, ¼ tsp ground coriander, and ½ tsp kosher salt to the 2 cups plain full-fat yogurt. Stir everything together until well combined.

Taste and adjust seasoning — add more ½ tsp kosher salt, a pinch of pinch cayenne pepper for heat, or a pinch of pinch chaat masala optional but adds wonderful tang for a tangy, savory depth.

Transfer to a serving mixing bowl. Garnish with a dusting of paprika or Kashmiri chili powder, a pinch of pinch ground cumin for garnish, and a few fresh herb leaves. Serve immediately, or refrigerate for up to 30 minutes before serving to let the flavors meld.