Aloo Raita Recipe | Potato Raita Recipe

Aloo Raita is a kind of comforting and simple aspect dish that I make fairly often at residence. It has mushy boiled potatoes blended in clean curd with gentle spices and a small contact of sweetness. The style is creamy, little tangy and really refreshing to have with rice or roti. It makes an ideal stability when you’re having spicy curry or biryani.

This raita is gentle however nonetheless fills the abdomen fairly properly due to the potatoes. I really feel that is simply good for summer season or on days when you do not really feel like cooking heavy meal. The coolness from curd and softness of potatoes makes it such a soothing combo. It is finest when served chilled and style even higher after few hours of resting time in fridge.

About Aloo Raita

Aloo Raita is a straightforward North Indian fashion curd primarily based aspect dish made by mixing boiled potatoes with curd and few spice powders. It has a creamy clean texture with small mushy potato cubes that offers a lightweight chunk in between. The taste is gentle, barely tangy with trace of spice and a small sweetness.

This raita goes virtually with something – pulao, biryani, paratha and even easy roti. It helps to chill down the style buds after spicy meals and provides a pleasant refreshing stability to a meal. The roasted jeera powder and chat masala give stunning aroma and earthy taste.

There are few small variations you may attempt. Some like so as to add finely chopped onions or cucumber for small crunch. You may add little bit of roasted pepper powder in case you like extra spice. You may add a pinch of black salt in case you like that chat fashion . The curd coats every potato piece properly making it so wealthy and attractive.

I often make this throughout weekends after I make biryani or any masala rice. I simply love making this for my household. They prefer it very a lot.

Aloo Raita Ingredients

• Curd – I used thick curd for creamy texture and makes the raita clean. It helps coat the potato items properly.
• Potato – I’ve used boiled potato lower into cubes. The potato absorbs the curd taste and spice so properly. You may even use child potatoes when you’ve got.
• Sugar – I added small spoon of sugar to stability tangy style of curd.
• Red chilli powder – I added for little warmth and good coloration. You can use Kashmiri chilli powder if you’d like vivid coloration and fewer spice.
• Chat masala – I used chat masala for road fashion contact. It provides taste and style.
• Jeera powder – I simply added roasted jeera powder. It provides good scent and taste to the dish.
• Coriander leaves – I simply added finely chopped coriander leaves in finish for freshness. Gives coloration and lightweight natural taste.

Similar Recipes

How to make Aloo Raita Step by Step

1.Pressure cook dinner potato for 3-4 whistles till mushy however not too mushy.You ought to be capable to lower into cubes thats the proper stage.Set it apart.Measure and take curd in a mixing bowl.

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

3.I added little extra sugar. Mix properly. Now add cubed potatoes and coriander leaves. Mix properly.

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

Expert Tips

• Boiling potato – I at all times strain cook dinner potatoes simply until mushy. If it turns too mushy, it should break in curd. The items ought to maintain form whenever you combine.
• Curd consistency – I principally use thick curd or typically hung curd for this. If curd is skinny, raita will turn out to be watery after mixing.
• Spices – I maintain it gentle however you may add little extra chilli powder in case you like robust taste. You may sprinkle some roasted cumin on high earlier than serving.
• Chilling and serving – I simply often make this raita and refrigerate it for half-hour. Cooling helps all of the flavors and assist mix properly collectively. Mix as soon as gently earlier than serving.
• Avoiding watery texture – If you’re making prematurely, maintain boiled potatoes separate and blend with curd solely earlier than serving. This helps to stop water from releasing into curd.

Serving and Storage

Serve this with biryani, pulao, chapathi or any spicy gravy. It additionally goes very properly with parathas. You can retailer leftover in fridge for someday. Keep it lined and stir as soon as earlier than serving once more. Do not depart it outdoors lengthy as curd could flip bitter.

FAQS

1.Can I skip sugar on this recipe?

Yes you may skip sugar if you don’t like candy style. But just a little sugar offers good stability and gentle taste.

2.Can I take advantage of black salt?

Yes you should utilize black salt, it offers good chat fashion taste. Adjust amount as it’s stronger in style.

3.Can I make this prematurely?

Yes you can also make few hours earlier than and maintain in fridge. But add coriander leaves simply earlier than serving to maintain it recent.

4.Why my raita grew to become watery?

That occurs when curd is skinny or potato left too lengthy in curd. Use thick curd and blend simply earlier than serving subsequent time.

5.Can I add extra veggies?

Yes you may add finely chopped cucumber or onion for small crunch. It makes a pleasant variation and provides recent taste.

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

Tried this Aloo Raita? Do let me understand how you appreciated it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card