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.
Temper The Raita
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 aloo raita for 1-2 hours and serve chilled.
Tip – Keep some tempering aside to garnish the raita.
This recipe can be easily doubled or tripled.You can also use vegan yogurt like coconut yogurt, soy yogurt, etc to make vegan raita.Adjust the green chilies as per your taste.Tempering is optional but it enhances the taste of the potato raita a lot.You can roughly mash the boiled potatoes instead of cutting them into cubes for a different texture.