Aloo raita is a delicious, vegetarian Indian side dish made with yogurt, potatoes, tempered with a few spices and herbs. A perfect side dish to serve with spicy Indian curries.
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Raita is the common name for vegetarian side dishes which are made by adding different vegetables/ fruits/ spices to yogurt. It is very common and popular in many other countries of the Indian subcontinent too.
There are hundreds of raita recipes but my two personal favorites are pahadi kheere ka raita, which is a specialty of my home state-Uttarakhand and aloo ka raita whose recipe I am sharing here today.
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What is aloo raita?
Aloo ka raita is a type of raita that is made by adding boiled potato cubes and some spices to yogurt. It is then tempered with more spices which enhances its flavors even more.
It’s so delicious and flavorful that you can enjoy a bowl of this raita without anything else. It’s a great healthy dish to beat the hunger pangs in summers when you don’t feel like eating anything heavy even when you are hungry.
If you are on a weight loss journey then also this healthy recipe is perfect for you.
A few weeks ago during Navratri (a major Hindu festival), I shared some recipes which are eaten during that festival when there are a lot of restrictions on the ingredients which are allowed to be consumed. Aloo ka raita is also one of those dishes which is eaten during Navratri. However, you can enjoy it on any other day of the year too.
What goes in this raita?
To make aloo ka raita, only a handful of ingredients are required:
- Thick yogurt
- Boiled potatoes: Peeled and cubed
- Spices: Red chili powder, roasted cumin powder, mustard seeds, ground black pepper, salt, dried mint powder (fresh mint leaves can be used too), dried red chili, asafoetida
- Water
- Fresh green chili peppers
- Curry leaves: Fresh/ frozen both are fine
- Fresh coriander leaves
- Any cooking oil with neutral taste: Use as little as possible.
How to serve?
Aloo raita can be served with almost every Indian meal and is used to balance the rich flavors of Indian curries or rice dishes like biryani or pulao.
Raita tastes the best if served chilled. But, it can also be served at room temperature.
Recipe tips & tricks
- Whisk the yogurt and water nicely before adding potatoes and spices.
- Use a neutral-flavored oil to temper the raita.
- Use as little oil as possible. We don't want the oil to float over yogurt.
- For tempering, heat oil in a pan and then switch off the gas before adding the spices and curry leaves as they get burned very fast.
- Never use ghee or oil like coconut oil which solidifies on getting cold to temper raita as it is served cold.
- We have used green chili peppers, red chili powder, dried red chili, and black pepper in this recipe. They don't make raita very spicy and give a tiny kick to cold yogurt in every bite. However, if you don't want any heat in raita, skip any of these ingredients or reduce their quantity.
- Adjust the amount of water depending upon how thick your yogurt is and how thin you want the raita to be.
- If you want to make this raita gluten-free, either skip asafoetida or make sure that your asafoetida is gluten-free.
Step by step photo instructions
More easy potato recipes
Potatoes are generally loved by everyone. If you love them too and looking for more ways to eat potatoes then don't miss to check my following easy potato recipes:
More Navratri recipes
If you have missed my other Navratri recipes, you can check them below:
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Aloo ka raita
Ingredients
- 1 cup boiled potato cubes
- 2 cups thick yogurt
- 1 green chili finely chopped
- ¼ cup chopped coriander leaves
- 5-6 curry leaves
- ¼ teaspoon red chili powder
- ¼ teaspoon dried mint leaves powder
- ¼ teaspoon roasted cumin powder
- A pinch of asafoetida
- 1 dried red chili whole
- ½ teaspoon black mustard seeds
- 1 teaspoon any neutral flavored cooking oil
- ¾ cup water or as required to get the desired consistency
- Salt & pepper as per taste
Instructions
- In a bowl add yogurt and water. Whisk to make a smooth mix.
- Add potato cubes, coriander leaves, red chili powder, dried mint powder, cumin powder, pepper, and salt. Mix.
- Heat oil in a small pan. Break the red chili into 3-4 small pieces and add to the oil saute for 3-4 seconds. Add mustard seeds, curry leaves, and asafoetida. Saute for a few seconds or until they become fragrant.
- Pour the above mixture over the yogurt mix. Mix well.
- Garnish with chopped coriander leaves, roasted cumin powder, red chili powder, and serve as a refreshing side dish with your Indian meal.
Notes
- Whisk the yogurt and water nicely before adding potatoes and spices.
- Use a neutral-flavored oil to temper the raita.
- While preparing the temper, switch off the gas after sauteing red chilies and then add mustard seeds, curry leaves, and asafoetida otherwise they will burn.
- Adjust the amount of water depending upon how thick your yogurt is and how thin you want the raita to be.
- Never use ghee or oil like coconut oil which solidifies on getting cold to temper raita as it is served cold.
- Kee the raita in the fridge for at least half an hour, especially during summer. It tastes even better if served chilled.
- If you want to make this raita gluten-free, either skip asafoetida or make sure that your asafoetida is gluten-free.
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