Step 1

Optional - Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 1-2 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool slightly. Then use a mortar and pestle to grind to a powder. Set aside.

Step 2

Add the cilantro leaves, mint leaves, Serrano, garlic clove, ground cumin, salt, lemon juice, and 3 tbsp water into a (preferably small) blender. Blend, scraping down the spice grinder/blender as needed, until it reaches a fine consistency. If needed, add another tablespoon or two of water to make it easier to blend. It should become a runny paste, with the leaves no longer visible.

Step 3

In a small bowl, whisk the yogurt until smooth and no longer grainy. Stir in the crushed green paste. Taste and add salt to taste, cumin for earthiness, or lemon juice for tang. For a thinner, restaurant-like consistency, add 1/2-1 tbsp of water. See notes for storing suggestions.