Potato Raita

Potato Raita is a fresh yogurt flavored with mild Indian spices and boiled, cubed potatoes dipped in it. Tempering with cumin seeds, dry red chilies and curry leaves enhances the taste even more!

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Serves 2

  • 1½ cup plain yogurt
  • 1 large potato
  • pinch of cumin powder
  • a pinch of chili powder
  • black pepper,
  • salt to taste
  • 1 tsp chopped coriander leaves

For Tempering:

  • ½ tsp cumin seeds
  • 1 dry red chili
  • 3 curry leaves
  • 1 tbsp of oil

How to make Potato Raita:

  1. Boil the potato in its skin with a little salt until cooked.
  2. When cool, peel and cut into small cubes.
  3. Whisk the yoghurt well till absolutely smooth. Season with salt, pepper and cumin powder.
  4. Add the potatoes and stir gently.
  5. Pour into a serving bowl and sprinkle with chili powder and coriander leaves.

Tempering (optional)

  1. Heat oil for tempering in a pan. Once the oil is hot, add cumin seeds, dry red chilli and curry leaves and let them crackle for a few seconds.
  2. Pour the tempering over the raita.
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For a more delightful flavor I recommend roasting few small pieces of potato along with cumin seeds, curry leaves and red chilies and then pouring the tempering over the raita.

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