Aloo Raita | Potato Raita

Aloo raita with step by step photos. Aloo raita is a simple and easy raita variant made with boiled potatoes, curd (yogurt) mint leaves, coriander leaves and spices. It makes for an excellent side dish for Biryani, Pulao or any rice based dish.

I often make rice dishes like pulao at home. So along with trying out different varieties of pulao, I also try out varieties of raita. We always prefer veg pulao or veg biryani with a raita. Specially during summers we prefer to have raita or yogurt as a side dish.

The norm is to make Onion raita or Boondi raita or Cucumber Raita which are our favorites. But sometimes I skip making these raitas and try different recipes.

This aloo raita accompanies any rice based dish very well. I have kept it savory as I was serving the raita with Methi Pulao.

But then you can even add sweet tamarind chutney to it, sprinkle with some boondi or sev and have it as a chaat snack. You can also add sugar to the raita if you want a sweet taste.

You can be innovative to make this raita as per your taste preferences. This way with a simple raita as a side dish you can perk up your entire meal and make it more flavorful.

If you have some leftover boiled potatoes then this recipe becomes quicker. Infact this recipe is a good way to use boiled potatoes that are left after making potatoes recipes like Aloo Paratha. Instead of boiling potatoes you can also pan fry them and use them in this dish.

You can make this aloo raita on Navratri fasting or any other fasting day also like Ekadashi or Mahashivratri fast. If you don’t use red chilli powder on fasting days then skip adding it. As some people add red chilli powder on Navratri fasting and some don’t.

How to make Aloo Raita

1. Firstly boil 2 medium or 1 large-sized potato in stovetop pressure cooker or steamer or Instant pot or electric cooker adding water as needed.

Drain all the water and allow the potatoes to become warm. Then peel and chop them. You will need about ¾ cup of boiled chopped potatoes.

2. In a bowl, whisk 1 cup fresh curd (yogurt) till smooth and keep aside.

3. Add the chopped potatoes.

4. Then add the following dry spice powders:

• ½ teaspoon roasted cumin powder
• ¼ teaspoon red chili powder
• ¼ to ½ tsp chaat masala powder.
• Also add salt as required. You can also use black salt or pink salt.
  
  You can adjust the amount of spices as per your taste. Instead of red chili powder, you can also add chopped green chilies.

5. Stir and mix the spices very well with the curd.

6. Then add 1 tablespoon of chopped coriander leaves and ½ tablespoon chopped mint leaves.

7. Stir and mix again. Serve aloo raita with a veg pulao or veg biryani or any flavored Indian rice like Jeera Rice or biryani rice or saffron rice.

If not serving immediately, then refrigerate the raita. You can serve this potato raita chilled or at room temperature.

Garnish with coriander or mint sprigs while serving. You can also sprinkle some boondi or sev while serving the aloo ka raita. It accompanies most Indian vegetarian meals very well.

If you are looking for more Raita recipes then do check:

• Fruit raita
• Vegetable raita
• Pineapple pachadi
• Pomegranate raita
• Vellarikka pachadi

If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.

This Aloo Raita post from the archives (March 2015) has been updated and republished on 23 October 2021.