Aloo Raita
(Mashed potatoes in spiced yoghurt)
Aloo Raita is a refreshing, creamy yoghurt-based dish made with boiled potatoes and simple Indian spices. It is perfect as a cooling side dish to spicy meals, and its subtle flavour balance offers a comforting contrast. Simple yet delicious, it’s easy to make and pairs wonderfully with biryanis, curries, roti, or chapati.
Try this recipe, and let me know how you like it.
RECIPE VIDEO
Ingredients
2 medium-sized potatoes (उबले हुए आलू )
1 .5 cups yogurt (गाढ़ा दही)
1 tbsp clarified butter (शुद्ध देसी घी)
1 tsp cumin seeds (जीरा)
1 tsp green chilli paste (हरी मिर्च की पेस्ट )
1 tsp red chilli powder (लाल मिर्च पाउडर)
1/2 tsp jeera powder (जीरा पाउडर)
1 tsp sugar (चीनी )
salt as per taste (नमक स्वादानुसार )
fresh coriander leaves chopped (ताज़े धनिये के पत्ते )
Method
Take the potatoes and cook them in boiling water until soft. Remove from boiling water and let them cool completely.
Heat clarified butter (sudh-desi ghee) in a small tempering (tadka) pan.
Once the ghee is hot, add cumin seeds and green chilli paste. Heat for 20-30 seconds on low flame. Don’t let the chilli paste burn. Keep stirring it. Set this aside to cool down completely.
In a bowl, whisk the yoghurt till smooth.
Peel and mash the boiled potatoes. Add the mashed potatoes to the yoghurt and mix it well.
Add the tempering, salt, sugar and finely chopped coriander leaves. Stir it.
Sprinkle red chilli and jeera powders over the raita and garnish with chopped coriander leaves.
ALOO RAITA IS READY TO BE SERVED !!
Notes -
Cook the potatoes properly. The potatoes should NOT be overcooked as they become too soft. The boiled potatoes should be firm enough.
The yoghurt used should be thick and sweet. Avoid using sour yoghurt. Store-bought yoghurt can be used.
You can also use homemade curd. If the curd is not too thick, transfer it to a muslin cloth and squeeze out the excess water
Add the tempering to the yoghurt only after it has cooled down. Hot tempering ruins the yoghurt.
You can boil the potatoes beforehand and store them in the refrigerator. Use them when required.
Aloo Raita
Mashed potatoes in spiced yoghurt.
Ingredients
- 2 medium-sized potatoes (उबले हुए आलू )
- 1 .5 cups yogurt (गाढ़ा दही)
- 1 tbsp clarified butter (शुद्ध देसी घी)
- 1 tsp cumin seeds (जीरा)
- 1 tsp green chilli paste (हरी मिर्च की पेस्ट )
- 1 tsp red chilli powder (लाल मिर्च पाउडर)
- 1/2 tsp jeera powder (जीरा पाउडर)
- 1 tsp sugar (चीनी )
- salt as per taste (नमक स्वादानुसार
- fresh coriander leaves chopped (ताज़े धनिये के पत्ते )
Method
- Take the potatoes and cook them in boiling water until soft. Remove from boiling water and let them cool completely.
- Heat clarified butter (sudh-desi ghee) in a small tempering (tadka) pan.
- Once the ghee is hot, add cumin seeds and green chilli paste. Heat for 20-30 seconds on low flame. Don’t let the chilli paste burn. Keep stirring it. Set this aside to cool down completely.
- In a bowl, whisk the yoghurt till smooth.
- Peel and mash the boiled potatoes. Add the mashed potatoes to the yoghurt and mix it well.
- Add the tempering, salt, sugar and finely chopped coriander leaves. Stir it.
- Sprinkle red chilli and jeera powders over the raita and garnish with chopped coriander leaves.
Notes
- Cook the potatoes properly. The potatoes should NOT be overcooked as they become too soft. The boiled potatoes should be firm enough.
- The yoghurt used should be thick and sweet. Avoid using sour yoghurt. Store-bought yoghurt can be used.
- You can also use homemade curd. If the curd is not too thick, transfer it to a muslin cloth and squeeze out the excess water
- Add the tempering to the yoghurt only after it has cooled down. Hot tempering ruins the yoghurt.
- You can boil the potatoes beforehand and store them in the refrigerator. Use them when required.
Indian Raita
Did you make this recipe?
Kindly let me know in the comments section below and tag @everythingWOW. on YouTube.