Aloo Raita Recipe | Potato Raita Recipe

Aloo Raita is one of those comforting and easy side dish that I make very often at home. It has soft boiled potatoes mixed in smooth curd with mild spices and a small touch of sweetness. The taste is creamy, little tangy and very refreshing to have with rice or roti. It makes a perfect balance when you are having spicy curry or biryani.

This raita is light but still fills the stomach quite well because of the potatoes. I feel this is just perfect for summer time or on days when you don't feel like cooking heavy meal. The coolness from curd and softness of potatoes makes it such a soothing combo. It is best when served chilled and taste even better after few hours of resting time in fridge.

Jump to:

• About Aloo Raita
• Aloo Raita Ingredients
• How to make Aloo Raita Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Aloo Raita

Aloo Raita is a simple North Indian style curd based side dish made by mixing boiled potatoes with curd and few spice powders. It has a creamy smooth texture with small soft potato cubes that gives a light bite in between. The flavor is mild, slightly tangy with hint of spice and a small sweetness.

This raita goes almost with anything - pulao, biryani, paratha or even simple roti. It helps to cool down the taste buds after spicy food and adds a nice refreshing balance to a meal. The roasted jeera powder and chat masala give beautiful aroma and earthy flavor.

There are few small variations you can try. Some like to add finely chopped onions or cucumber for small crunch. You can also add bit of roasted pepper powder if you like more spice. You can also add a pinch of black salt if you like that chat style . The curd coats each potato piece nicely making it so rich and tasty.

I usually make this during weekends when I make biryani or any masala rice. I just love making this for my family. They like it very much.

Aloo Raita Ingredients

• Curd - I used thick curd for creamy texture and makes the raita smooth. It helps coat the potato pieces nicely.
• Potato - I have used boiled potato cut into cubes. The potato absorbs the curd flavor and spice so well. You can even use baby potatoes if you have.
• Sugar - I added small spoon of sugar to balance tangy taste of curd.
• Red chilli powder - I added for little heat and nice color. You can use Kashmiri chilli powder if you want bright color and less spice.
• Chat masala - I used chat masala for street style touch. It adds flavor and taste.
• Jeera powder - I just added roasted jeera powder. It adds nice smell and flavor to the dish.
• Coriander leaves - I just added finely chopped coriander leaves in end for freshness. Gives color and light herbal flavor.

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Aloo Raita Step by Step

1.Pressure cook potato for 3-4 whistles until soft but not too mushy.You should be able to cut into cubes thats the correct stage.Set it aside.Measure and take curd in a mixing bowl.

2.Whisk it well.Add red chilli powder,chat masala powder,roasted jeera powder and required salt and a pinch of sugar.

3.I added little more sugar. Mix well. Now add cubed potatoes and coriander leaves. Mix well.

Serve with a sprinkle of  red chili powder and garnish with coriander leaves. Serve with pulao / rotis!

Expert Tips

• Boiling potato - I always pressure cook potatoes just till soft. If it turns too mushy, it will break in curd. The pieces should hold shape when you mix.
• Curd consistency - I mostly use thick curd or sometimes hung curd for this. If curd is thin, raita will become watery after mixing.
• Spices - I keep it mild but you can add little more chilli powder if you like strong flavor. You can also sprinkle some roasted cumin on top before serving.
• Chilling and serving - I just usually make this raita and refrigerate it for 30 minutes. Cooling helps all the flavors and help blend well together. Mix once gently before serving.
• Avoiding watery texture - If you are making in advance, keep boiled potatoes separate and mix with curd only before serving. This helps to prevent water from releasing into curd.

Serving and Storage

Serve this with biryani, pulao, chapathi or any spicy gravy. It also goes very well with parathas. You can store leftover in fridge for one day. Keep it covered and stir once before serving again. Do not leave it outside long as curd may turn sour.

FAQS

1.Can I skip sugar in this recipe?

Yes you can skip sugar if you do not like sweet taste. But a little sugar gives good balance and mild flavor.

2.Can I use black salt?

Yes you can use black salt, it gives nice chat style flavor. Adjust quantity as it is stronger in taste.

3.Can I make this in advance?

Yes you can make few hours before and keep in fridge. But add coriander leaves just before serving to keep it fresh.

4.Why my raita became watery?

That happens when curd is thin or potato left too long in curd. Use thick curd and mix just before serving next time.

5.Can I add more veggies?

Yes you can add finely chopped cucumber or onion for small crunch. It makes a nice variation and gives fresh flavor.

If you have any more questions about this Aloo Raita do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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