Aloo Raita Recipe (Potato Raita)

A bowl of Indian Aloo Raita garnished with dried red chili, curry leaves, cumin seeds, and fresh cilantro, placed on a rustic mat with green chilies and herbs beside it.

5 from 2 votes

Aloo Raita Recipe (Potato Raita)

Aloo Raita (also known as Potato Raita or Aloo Ka Raita) is a refreshing North Indian accompaniment made with fresh yogurt, boiled potatoes, and a few traditional Indian spices. Make it in just 10 minutes of active work time with my easy recipe, and serve it with any Indian-style meal.

Prep Time5

Cook Time5

Chilling Time1

Total Time1 10

Course: Raita

Cuisine: Indian, North Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

For The Raita

250 grams plain yogurt (dahi, curd) chilled
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

US Customary - Metric

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. 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)

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.

Keep some tempering aside to garnish the raita.

Video

Notes

You can also use vegan yogurt, such as coconut yogurt or soy yogurt, to make vegan raita.

Adjust the green chilies as per your taste. I like a mildly spiced raita, so I used ½ teaspoon of chopped green chilies.

Tempering is optional, but it greatly enhances the taste of the potato raita.

You can roughly mash the boiled potatoes instead of cutting them into cubes for a different texture.

Make sure the boiled potatoes are cooled to room temperature before adding them to the yogurt.

Nutrition