Add 250 g yogurt to a medium mixing bowl and whisk it using a wire whisk until smooth and creamy.
Add cumin powder, black salt, Kashmiri red chili powder, regular salt, finely chopped green chilies, finely chopped mint leaves, finely chopped cilantro, and boiled potato cubes (cut into ¼ inch cubes) to the bowl.
Mix everything well.
Heat vegetable 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 potato raita for 1-2 hours and serve chilled.