Aloo Raita (Potato Raita, Aloo Ka Raita) is a refreshing Indian accompaniment made with fresh yogurt, potatoes, and a few Indian spices. Serve it with any Indian-style meal (vegetarian, gluten-free).
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About Aloo Raita (Potato Raita)
Aloo Raita (Potato Raita, Aloo Ka Raita) is a refreshing Indian accompaniment made using plain yogurt, cooked potatoes, and mild Indian herbs and spices.
It is a perfect side dish to serve with any Indian meal.
Aloo raita recipe is gluten-free and the recipe can be easily doubled or tripled.
Here are some more raita recipes that you may like
- Vegetable Raita
- Boondi Raita
- Makhana Raita
- Bhindi Raita
- Mooli Raita
- Pomegranate Raita
- Pineapple Raita
- Beetroot Raita
- Lauki Ka Raita
Ingredients
Yogurt (Dahi, Curd) – Use plain yogurt to make this raita. You can use low-fat or full-fat yogurt. I personally like to use full-fat yogurt as it makes my raita creamy and rich.
You can also use vegan yogurt like coconut yogurt, soy yogurt, etc to make vegan raita.
Potatoes – You need boiled potatoes to make this potato raita recipe.
You can boil them in a traditional pressure cooker, instant pot, or in a pot over the stovetop. I have mentioned the methods in the post below.
Spices – You will need roasted cumin powder, black salt, regular salt, and Kashmiri red chilli powder.
I like to make roasted cumin powder at home. It has the best flavor and takes no time to come together.
Others – You will also need green chilies, fresh mint leaves, and cilantro (fresh coriander leaves).
Adjust the green chillies as per your taste.
You can also add black pepper powder, chopped red onions, crushed yellow mustard seeds, chaat masala, etc to this raita for a taste change.
Tempering Ingredients – Tempering is optional but it enhances the taste of the potato raita a lot.
To temper the potato raita recipe, you will need oil, cumin seeds, dry red chilies, and curry leaves.
Use any cooking oil that you prefer.
How To Make Aloo Raita
Make The Raita
Add 9 oz (250 g) plain yogurt to a medium mixing bowl and whisk it using a wire whisk until smooth and creamy.
Add
- ½ teaspoon roasted cumin powder
- ½ teaspoon black salt
- ¼ teaspoon Kashmiri red chili powder
- ¼ teaspoon regular salt
- ½ teaspoon finely chopped green chilies
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon finely chopped cilantro
- ½ cup boiled potato cubes (cut into ¼ inch cubes)
to the bowl.
Mix everything well.
If the raita is too thick for your liking, then add some water and thin it down.
Check for salt and add more if required.
Temper The Aloo Raita
Heat 1 tablespoon oil in a pan over medium heat.
Once the oil is hot, add
- 1 teaspoon cumin seeds
- 2 dry red chilies
- 10-12 curry leaves
and let them crackle for 4-5 seconds.
Pour the tempering over the raita and mix well. Chill potato raita for 1-2 hours and serve chilled.
Tip – Keep some tempering aside to garnish the raita.
Frequently Asked Questions
Place the potatoes in the pressure cooker. Add water to cover the potatoes. Close the lid and cook for 1 whistle on high heat. Reduce the heat to low and cook for 10 minutes. Quick-release the pressure. Drain the water, peel the potatoes, and use.
Place the potatoes in the pot. Add water to cover the potatoes. Close the lid and set the valve to the sealing position. Pressure cook on high pressure for 5 minutes. Quick-release the pressure. Drain the water and let the potatoes cool down. Peel and use.
Place the potatoes in a pot. Cover the potatoes with water. Bring the water to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Drain the water, peel the potatoes, and use.
Serving Suggestions
Serve this delicious raita with your everyday Indian meals, plain parathas, or any stuffed paratha of your choice such as Aloo Ka Paratha, Palak Paneer Paratha, Gobi Paratha, etc.
It also tastes delicious with Pulavs and Biryani.
Storage Suggestions
Potato raita can be stored in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.
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Recipe Card
Aloo Raita Recipe (Potato Raita)
Ingredients
For The Raita
- 9 ounces plain yogurt (dahi, curd) (250 g)
- ½ teaspoon roasted cumin powder
- ½ teaspoon black salt
- ¼ teaspoon Kashmiri red chili powder
- ¼ teaspoon salt
- ½ teaspoon finely chopped green chilies
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon finely chopped cilantro (fresh coriander leaves)
- ½ cup boiled, peeled, and cubed potatoes (¼ inch cubes)
For The Tempering
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 dry red chilies
- 10-12 curry leaves
Instructions
Make The Raita
- Add yogurt to a medium mixing bowl and whisk it using a wire whisk until smooth and creamy.
- Add cumin powder, black salt, chili powder, regular salt, green chilies, mint leaves, cilantro, and potatoes to the bowl.
- Mix everything well.
- If the raita is too thick for your liking, then add some water and thin it down.
- Check for salt and add more if required.
Temper The Raita
- Heat oil in a pan over medium heat.
- Once the oil is hot, add cumin seeds, dry red chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Pour the tempering over the raita and mix well. Chill aloo raita for 1-2 hours and serve chilled.
- Tip – Keep some tempering aside to garnish the raita.
Did you make this recipe? Let me know!