Potato Yogurt Salad – Aloo Raita – Potato Raita

This Potato Yogurt Salad – Aloo Raita – Potato Raita Recipe is super easy and quick to make. Lightly spiced, just the right amount of minty flavor and creamy yogurt are combined to make the best raita!

Making this raita is as simple as combining boiled potatoes, spices, with yogurt until it’s smooth.

With only a few ingredients, less than 20 minutes, and you have a go-to recipe for a side. It will be the shining star of your party.

What ingredients do I need to make this Potato Yogurt Salad – Aloo Raita Potato Raita Recipe?

Boiled potatoes, ground cumin, chaat masala, red chili powder, mint leaves, cilantro, plain yogurt, oil, asafoetida, cumin seeds,  curry leaves, serrano peppers, and whole dried red chili peppers.

How do I make this Potato Yogurt Salad – Aloo Raita

Potato Raita Recipe?

Boil Potatoes –

First rinse and boil potatoes. I used 2 medium Yukon Gold potatoes. Add potatoes to large pot of boiling water and cook for 30 minutes or until fork goes through potato easily. Additionally, you can also use the instant pot to boil the potatoes (8 minutes’ manual) with natural pressure release.

Once boiled, drain the water and peel them. Moreover, chop them to 1 inch cubes.

Make the Raita – 

First, when you are ready to assemble the raita, chop the cilantro leaves, serrano peppers, and mint leaves and set them aside. 

Next grab a medium sized bowl and a whisk, spoon or fork. Additionally, put the plain yogurt in the bowl, and whisk it well until smooth. Further, add in ground cumin, chaat masala, red chili powder, salt, cilantro leaves, and mint leaves. Mix well. Further add in boiled potatoes and mix well and set aside.

Tempering –

In a pan on medium heat add oil. When the oil is hot add in asafoetida, and cumin seeds. Once the cumin seeds sizzle add in curry leaves, chopped green chilles and whole dried red chilli peppers. Sauté for a minute or two and turn off heat. Add the tempering to the raita.

Place it in the refrigerator and, chill it before serving.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Moreover, try some of our other raita or salad recipes

Boiled Peanut Veg Raita – Instant Pot Peanut Condiment

Air Fryer Baingan Raita – Kashmiri Eggplant Dip

Radish Chutney in Yogurt

Boiled Peanut Salad – Instant Pot Protein Chaat

Chickpea Peanut Salad – Instant Pot Protein Avocado Salad

Also try some of our  Instant Pot  recipes.

Potato Yogurt Salad – Aloo Raita – Potato Raita

Shilpa

This Potato Yogurt Salad – Aloo Raita – Potato Raita Recipe is super easy and quick to make. Lightly spiced, just the right amount of minty flavor and creamy yogurt are combined to make the best raita!

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Salad, Side Dish

Cuisine Indian

Servings 4

Ingredients

  

• 3 cups yogurt (plain)
• 2 yukon gold potatoes, medium (2 cups boiled and chopped)
• 1 and 1/4 tsp ground cumin    (jeera powder)
• 1/2 tsp chaat masala  
• 1/2 tsp  red chili powder      (cayenne pepper)
• 2 tbsp cilantro leaves, finely chopped
• 1/2 tbsp mint leaves, finely chopped
• 3/4 tsp salt

Tempering

• 1 tbsp oil of choice
• pinch of asafoetida  (heeng)
• 1 tsp cumin seeds     (jeera)
• 12 curry leaves
• 1 and 1/4 tsp green chilli, (finely chopped) I used 3 small green chillies. (you can add or reduce as per your heat tolerance)
• 2 whole dried red chilli peppers 

Instructions

 

Prep

• Rinse and boil potatoes. I used 2 medium Yukon Gold potatoes. Add potatoes to large pot of boiling water and cook for 30 minutes or until fork goes through potato easily. Additionally, you can also use the instant pot to boil the potatoes (8 minutes’ manual) with natural pressure release. Once boiled, drain the water and peel them. Moreover, chop them to 1 inch cubes.

Mix

• When you are ready to assemble the raita, chop the cilantro leaves, serrano peppers, and mint leaves and set them aside. 
• Next grab a medium sized bowl and a whisk, spoon or fork. Additionally, put the plain yogurt in the bowl, and whisk it well until smooth. Further, add in ground cumin, chaat masala, red chili powder, salt, cilantro leaves, and mint leaves. Mix well. Further add in boiled potatoes and mix well and set aside.

Tempering

• In a pan on medium heat add oil. When the oil is hot add in asafoetida, and cumin seeds. Once the cumin seeds sizzle add in curry leaves, chopped green chilles and whole dried red chilli peppers. Sauté for a minute or two and turn off heat. Add the tempering to the raita. Place it in the refrigerator and, chill it before serving

Keyword Aloo Raita, Curd Raita, Dahi Raita, Mixed Vegetable Raita, Potato Raita, Potato Yogurt Salad, Vegetable Raita, Yogurt Raita