Now Reading
Potatoes in Yogurt: Aloo Raita

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.

See Also
Shaved Fennel and Melon Salad

BBowlAluRaita2

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Potatoes in Yogurt: Aloo Raita


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Ila Dubey Dhulipala
  • Yield: 2 servings

Description

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


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 1/2 inch cubes
  • Kaala Namak (Black Salt) – 1/2 teaspoon
  • Salt – 1/4 teaspoon
  • Green coriander (hara dhaniya) – 1 teaspoon, finely chopped
  • Bhuna Jeera (Roasted Cumin seed) powder – 1/4 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 – 1/8 teaspoon (or, to taste)
  • Roasted and powdered black pepper – 1/8 teaspoon (or, to taste)
  • Pudina (Wild Mint) leaves – 1/2 Tablespoon, finely chopped or 1/4 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.
  • Category: Side
  • Cuisine: Indian

 

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top