Simple and easy aloo raita made with boiled potatoes, yogurt, herbs and spices. This potato raita goes very well with pulao and biryani dishes and also other rice based dishes.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: North Indian

Ingredients

  • 1 cup curd ((yogurt) or 250 grams curd)
  • 2 medium or 1 large potato (or ⅔ to ¾ cup chopped boiled potatoes or 125 to 150 grams potato)
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon red chili powder (or as required)
  • ¼ to ½ teaspoon chaat masala (add as required)
  • 1 tablespoon chopped coriander leaves ((cilantro))
  • ½ tablespoon chopped mint leaves (or 4 to 5 mint leaves - chopped)
  • salt as required

Method

  1. Firstly boil 2 medium or 1 large potato in pressure cooker or steamer or electric cooker adding water as required.
  2. Later drain all the water and let the potatoes become warm. Then peel and chop the potatoes.
  3. In a bowl, whisk 1 cup fresh curd till smooth and keep aside.
  4. Add the chopped potatoes.
  5. Then add the dry spices - roasted cumin powder, red chili powder and chaat masala powder. Also add salt as required. You can also use black salt.
  6. Stir and mix very well.
  7. Then add chopped coriander leaves and chopped mint leaves.
  8. Stir again and serve aloo raita with a veg pulao or any flavored indian rice dish like cumin rice or saffron rice or biryani rice. If not serving immediately, then refrigerate the potato raita and serve it chilled. Finish the raita on the same day.
  9. Garnish with coriander or mint sprigs while serving. You can also sprinkle some boondi or sev while serving the raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.