Aloo Raita
آلو کا رائتہ
Aloo raita is the raita that's almost a side dish in its own right. Soft potato cubes soak up the tangy, spiced yogurt, and a small of cumin and red chili on top adds warmth and colour. It's popular in Punjabi homes with plain pulao, khichdi and parathas, and it's a good way to use one or two leftover boiled potatoes.
- ⏱ Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Easy
- Serves 5
Method
Tap a step when it is done.
Whisk the yogurt with the cold water or milk until smooth and pourable. Stir in the roasted cumin, chaat masala and salt.
Fold in the potato cubes, green chili and most of the coriander. Leave for 10 minutes so the potatoes absorb the flavour.
For the , heat the oil in a small pan, add the cumin seeds and let them crackle for a few seconds. Take the pan off the heat, add the chili powder, and pour it over the raita at once.
Scatter over the remaining coriander and serve chilled with pulao, khichdi or paratha.
Kitchen notes
Use potatoes that are cooked through but firm, so the cubes keep their shape. Cool them completely before adding to the yogurt.
Take the tarka pan off the heat before adding the chili powder so it doesn't burn.
It keeps for a day in the fridge, but the potatoes slowly thin the yogurt. Stir before serving.
A raita with substance
Most raitas are a light, cooling side. Aloo raita is more filling, which is why it’s often served with simple meals like plain pulao, khichdi or a stack of parathas, where it acts almost as a curry.
Small steps that make it good
- Season the yogurt well. Roasted cumin and give the tang and depth. Taste before adding the potatoes.
- Let it sit. Ten minutes lets the potatoes absorb the seasoned yogurt; otherwise they taste plain inside.
- Finish with a tarka. A spoon of hot oil with crackling cumin and a pinch of chili powder, poured on at the last moment, gives a nutty aroma and red streaks across the white raita.
Which potatoes?
Firm, waxy potatoes hold their cubes neatly. Floury potatoes break down a little and make a thicker, creamier raita, which some people prefer. Either way, boil them in their skins until a knife slides in easily, then peel and cool them completely. Warm potatoes thin the yogurt and make the raita watery.
Serving
Serve chilled with pulao, khichdi, aloo paratha or daal chawal. It also goes well with the Lahori chikar cholay for a big weekend breakfast.
Questions people ask
Can I skip the tarka?
Yes. It's still good with just roasted cumin and chaat masala. The tarka adds aroma and colour.
Can I use sweet potato?
Yes. Boiled sweet potato with a little extra chaat masala makes a sweet-tangy raita.
Why is my raita watery?
The yogurt was thin, or the potatoes were still warm. Use thick yogurt and add water only a little at a time.
Nutrition (estimate, per serving)
- Calories
- 120
- Protein
- 5 g
- Fat
- 5 g
- Carbs
- 14 g
