Aloo Raita Recipe - Easy, Creamy & Refreshing Side Dish

Name: Aloo Raita Recipe - Easy, Creamy & Refreshing Side Dish
Prep time: 5 min
Total time: 5 min
Ingredients: 2 boiled potatoes ( cut into cubes); 1 cup chilled curd (yogurt); 1 tsp black salt; ½ tsp cumin powder; ¼ tsp red chili powder

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Aloo raita recipe is an easy and refreshing side dish made with boiled potatoes, yogurt, and simple spices. This creamy potato raita is the best accompaniment to Indian meals, from simple roti to curries. It processes very easily and comes together in 5 minutes if you have leftover boiled potatoes. Learn and follow the step-by-step photos below to make this delicious aloo raita at home.

Table Of Contents

1 About Aloo Raita
2 How to make aloo raita recipe
3 Serving
4 Pro Tips
5 FAQs
6 Aloo Raita Recipe – Easy, Creamy & Refreshing Side Dish

About Aloo Raita

Aloo Raita, or potato raita, is the most popular raita variety in North India. Made with boiled chopped potatoes, curd (yogurt), cumin powder, red chili, and black salt. When all the ingredients are mixed, it’s called aloo raita. Sometimes we add chopped cilantro and mint leaves for freshness.

In some places, it is completed by adding tadka of ghee (or clarified butter), cumin seeds, and curry leaves. With this, it tastes so good, but I like to make it without tadka at home. So I’ll show you the same way.

I have been eating this aloo raita since my childhood, and it’s one of my favorite raita varieties. In summer, every family member wants curd in their meals daily except my little brother. So, every week I prepare this potato raita and enjoy eating it.

Apart from this, boondi raita and cucumber raita are also great yogurt dips to prepare in hot weather. As such, everyone wants to seek cooling dishes and beverages to reduce the effects of the hot summer. You can also enjoy both raita dishes to cool your body.

How to make aloo raita recipe

1. Take 2 medium-sized potatoes, add them to a pressure cooker, instant pot, or stovetop with enough water, and cook until they are soft and tender. You can learn how to boil potatoes here.

I used leftover boiled potatoes, which I had boiled an hour before shooting this recipe. I chop them evenly into cubes.

2. Now add 1 cup of chilled smooth curd to a mixing bowl. If your curd is not smooth, whisk it until it is smooth and creamy.

3. After that, add chopped boiled potatoes to the smooth curd.

4. Mix the potatoes well with the curd with the spoon.

5. Season 1 tsp of black salt, 1/2 tsp of cumin powder, and 1/4 tsp of red chili powder. You can add chopped green chili instead of red chili if you want. For some freshness, you can add chopped coriander and mint leaves here.

6. Mix all the ingredients well, and the aloo raita recipe is ready.

If you want to add tadka, heat 1 tbsp of ghee in a pan, add cumin seeds, dried red chilies, and curry leaves. When they start crackling, turn off the heat. Now pour the tadka over the raita.

Serving

Serve this delicious aloo raita with rice dishes: vegetable pulao, tomato rice, and soya lemon rice in the lunch meal.

For breakfast, you can pair it with stuffed paratha: aloo paratha and gobi paratha.

Pro Tips

Boil potatoes until soft, not mushy. When they are soft, they hold their shape better.

Completely cool the potatoes before mixing them into the yogurt; if you mix hot potatoes, the yogurt becomes too thin.

Whisk the curd properly until smooth and creamy.

Make sure the curd is not sour; if it is, it ruins the taste of raita.

Use coriander or mint leaves to add some freshness.

When the raita is prepared, rest it in the fridge for at least 30 minutes for the best flavor.

You can finish it with tadka as I mentioned in the instructions.

FAQs

1. Can I use leftover boiled potatoes in an aloo raita recipe?

Yes, you can easily use leftover boiled potatoes; it works perfectly in this aloo raita recipe.

2. How to keep raita from becoming watery?

Use thick and smooth curd and avoid adding excess water. Ensure the potatoes are completely cooled before adding the raita.

3. Can I make aloo raita in advance?

Yes, but keep it in the refrigerator and skip adding salt. Add it just before serving, as salt creates tanginess in the raita.

4. What type of potato should I use?

Use boiled, peeled, and cubed potatoes; they are best. The potatoes should be soft, not mushy, so they hold their shape better.

5. How to reduce the tanginess (sourness) of aloo raita?

Mix a small amount of sugar or powdered sugar. Instead, you can use a splash of fresh milk to reduce the tanginess of aloo raita.