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!
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