Ingredients for Aloo Ka Raita Potatoes In Yogurt
- Curds
- 2 medium potatoes
- 2 tablespoons fresh mint leaves, chopped
- 1-2 green chilies, finely chopped
- Ground Cumin
- Black Pepper
- Chat Masala
- ½ teaspoon salt
How to Make Aloo Ka Raita Potatoes In Yogurt
- Boil 2 medium potatoes until tender. Peel and dice into ½-inch cubes.
- In a medium bowl, whisk together 1 cup plain yogurt, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon chaat masala.
- Finely chop 1-2 green chilies (adjust to your spice preference) and a handful of fresh mint leaves (about 2 tablespoons chopped).
- Add the diced potatoes, green chilies, and mint leaves to the yogurt mixture.
- Gently stir to combine all ingredients.
- Transfer the raita to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the raita to chill thoroughly.
- Before serving, garnish with ½ teaspoon roasted cumin powder.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
8g
Fat
21g
Carbs
14g
