Potatoes in Yogurt: Aloo Raita

This beautiful side dish is a simple base with a creamy tang of yogurt that is then spiced up with herbs and chilis.
By Ila Dubey Dhulipala

AluRaita

Do you like potatoes?

If yes, then you will surely love this raita. It’s one of my favorites.

One of the ‘healthy’ ways to enjoy potatoes! All of the nutritive value, the delicious mouth-feel of biting into the aloo chunks along with the creamy tang of yogurt, and then, guilt-free, too!

Usually served as a side dish, it can actually be a meal in itself, and sometimes is just that, during fasts, since this is essentially ‘phalahari’. The carbs from the aloo, and protein from the yoghurt keep one energized and feeling full.

BBowlAluRaita2

Potatoes in Yogurt: Aloo Raita
 
This beautiful side dish is a simple base with a creamy tang of yogurt that is then spiced up with herbs and chilis.
Author:
Recipe Type: Side
Cuisine: Indian
Serves: 2 servings
Ingredients
  • Homemade, fresh dahi or yoghurt - 1 cup (I prefer un-whisked, but may be lightly beaten.) For vegan, use peanut curds, or any non-dairy curds.
  • Boiled potatoes (preferably new ones or the waxy type) - 1 large, peeled, diced into ½ inch cubes
  • Kaala Namak (Black Salt) - ½ teaspoon
  • Salt - ¼ teaspoon
  • Green coriander (hara dhaniya) - 1 teaspoon, finely chopped
  • Bhuna Jeera (Roasted Cumin seed) powder - ¼ teaspoon
Optional Additions: Add any of the following to taste
  • Red chili powder - 2-3 pinches (or to taste)
  • Hing (asafoetida) - a tiny pinch of the very mild, compounded version (For gluten-free, avoid this)
  • Green Chili - very finely chopped (or, to taste)
  • Chat masala - ⅛ teaspoon (or, to taste)
  • Roasted and powdered black pepper - ⅛ teaspoon (or, to taste)
  • Pudina (Wild Mint) leaves - ½ Tablespoon, finely chopped or ¼ tsp pudina powder.
  • Fresh chives (optional) - 1 Tablespoon, chopped. Especially suited if making with thick or greek-style yoghurt (A 'stiffer' version, more like the cold potato salad).
  • Paprika, to garnish
Instructions
  1. Combine all, yogurt, boiled potatoes, kaala namak, salt, green coriander, and bhuna jeera in a large bowl.
  2. Add any desired optional extras.
  3. Garnish with leftover bhuna jeera powder, paprika, and chopped coriander for added color on top.

 

Ila Dubey Dhulipala

I'm passionate about good nutrition and maintaining a conscious kitchen and trying to make organic, healthy, and sustainable choices. With home-cooking foodies on both sides of the family, a definitely-gourmet husband, kids with equally strong and very diverse tastes, there's never a dull day, and no shortage of food for the soul, mind, body and blog.

More Posts - Website - Facebook

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: