Aloo ka raita is a delicious, vegetarian Indian side dish made with yogurt, potatoes and tempered with a few spices.
Raita is the common name for vegetarian side dishes which are made by adding different vegetables/ fruits/ spices to yogurt. Its generally 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 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.
Aloo ka raita is made by adding boiled potato cubes and some spices to yogurt. It is then tempered with some more spices which enhances its flavors even more.
It’s so delicious that I don’t even need anything else to eat with this dish. 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.
If you have missed my other Navratri recipes, you can check them below:
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
Aloo ka raita
- 1 cup boiled potato cubes
- 2 cups thick yogurt
- 1 green chili finely chopped
- 1/4 cup chopped coriander leaves
- 5-6 curry leaves
- 1/4 teaspoon red chili powder
- 1/4 teaspoon dried mint leaves powder
- 1/4 teaspoon roasted cumin powder
- A pinch of asafoetida
- 1 dried red chili whole
- 1/2 teaspoon black mustard seeds
- 1 teaspoon any neutral flavored cooking oil
- 3/4 cup water or as required to get the desired consistency
- Salt & pepper as per taste
- 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.
- 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.
- Kee the raita in the fridge for at least half an hour, especially during summer. It tastes even better if served chilled.