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Potatoes in Yogurt: Aloo Raita

  • Author: Ila Dubey Dhulipala
  • Yield: 2 servings


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


  • 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


  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
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