simple and easy potato raita for pulao and biryani dishes.
Course: side dish
Cuisine: north indian
Servings: 3to 4
Author: Dassana Amit
1cupcurd(dahi or yogurt) or 250 grams dahi
2medium or 1 large potatoOr ⅔ to ¾ cup chopped boiled potatoes or 125 to 150 grams potato
½teaspoonroasted cumin powder(bhuna jeera powder)
¼teaspoonred chili powder(lal mirch powder) or as required
¼ to ½teaspoonchaat masala,add as required
1tablespoonchopped coriander leaves(dhania patta)
½tablespoonchopped mint leavesor 4 to 5 mint leaves (pudina patta) - chopped
salt as required
firstly boil 2 medium or 1 large potato in pressure cooker or steamer. peel and chop the potatoes.
in a bowl, whisk 1 cup fresh curd till smooth and keep aside.
add the chopped potatoes.
then add the dry spices - 1/2 tsp roasted cumin powder, 1/4 tsp red chili powder, 1/4 to 1/2 tsp chaat masala powder. also add salt as required. you can also use black salt.
stir very well.
then add 1 tbsp chopped coriander leaves and 1/2 tbsp chopped mint leaves.
stir again and serve aloo raita with a veg pulao or any flavored indian rice. if not serving immediately, then refrigerate the potato raita. garnish with coriander or mint sprigs while serving. you can also sprinkle some boondi or sev while serving the raita.
substitutes: chaat masala - dry pomegranate seeds powder or dry mango powder/amchur. red chili powder - cayenne pepper or green chilies potato - sweet potato