Aloo Raita Recipe (Potato Raita)

We always have potatoes at home, and when I am out of fresh vegetables, I use them to make a variety of recipes. Bhandare wale aloo, aloo anardana, til wale aloo, and this aloo raita are some of our favorites.

I grew up eating aloo ka raita at many family lunches. Now I make it in my own kitchen all the time, especially when I have leftover boiled potatoes from making aloo paratha or aloo puri. This raita is the fastest, smartest use for them.

Every home has a different style of making this raita. In this post, I am sharing how I make this accompaniment.

It is a perfect side dish for any Indian meal. I love to serve it with my peas pulao, spicy chicken pulao, and black pepper rice.

How To Make Potato Raita

Make The Raita

Step 1: Add 250 g of chilled plain yogurt to a medium mixing bowl and whisk it with a wire whisk until smooth and creamy.

Step 2: Add the following ingredients to the bowl.

• 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)

Make sure the boiled potatoes are cooled to room temperature before adding them to the yogurt. Warm potatoes thin out the raita, making it watery.

Cut potatoes into uniform cubes, so every bite has the same ratio of potato to yogurt.

Step 3: Mix everything well. If the raita is too thick for your liking, then add some water and thin it down. I like the consistency of my raita, similar to that of custard. If you prefer a thinner raita, add some more water. Check for salt and add more if required.

Temper The Aloo Raita (Optional But Recommended)

Step 4: Heat 1 tablespoon oil in a small pan over medium heat.

Step 5: Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

• 1 teaspoon cumin seeds
• 2 dry red chilies
• 10-12 curry leaves

Step 6: Pour the tempering over the raita and mix well. Refrigerate the potato raita for 1 to 2 hours, then serve it chilled.

Reserve a tiny bit of the tempering to drizzle over the top as garnish just before serving. It looks beautiful and adds aroma.

How To Boil Potatoes

In A Traditional Stovetop Pressure Cooker

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, cut them into cubes, and use.

In An Instant Pot

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 for 10 minutes on high pressure. Quick-release the pressure. Drain the water and let the potatoes cool to room temperature. Peel, cube, and use.

In A Pot Over The Stovetop

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, cover the pot with a lid, and simmer for 15-20 minutes. Drain the water, peel the potatoes, cut them into cubes, and use.

Variations

Vegan: You can also make vegan aloo raita using vegan yogurt, such as coconut yogurt or soy yogurt.

Masaledar: You can also add black pepper powder, crushed yellow mustard seeds, and chaat masala to this raita recipe to change the taste.

Mix Veg: Add finely chopped cucumbers, tomatoes, or grated carrots along with the potatoes for a more wholesome raita.

Crunchy: Instead of boiling the potatoes, cut them into small cubes and shallow fry until golden and crispy. Let them cool completely before adding to the yogurt for a delightful textural contrast.

South Indian: Add ½ teaspoon mustard seeds to the tempering along with a pinch of asafoetida (hing). Include grated coconut (2 tablespoons) in the aloo raita mixture for an authentic South Indian touch.

Boondi: Add 2-3 tablespoons of fried boondi along with the potatoes for extra crunch and texture.

Storage Suggestions

The raita tastes best when consumed within 24 hours, as the potatoes tend to absorb the yogurt and the texture changes over time. Store it in an airtight container in the refrigerator.

Give the raita a good stir before serving, as the yogurt and water may separate during storage. If it has thickened too much, add a splash of cold water or milk and whisk until it reaches the desired consistency.

Freezing is not recommended for aloo raita as the yogurt will separate and the texture will become grainy and watery when thawed. The potatoes will also become mushy and unappetizing.