Aloo Raita (Potato Raita)

Servings: 2 people
Cuisine: Indian
Course: Side Dish
Time: 17 minutes
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Seasoned creamy curd with boiled potatoes. The Aloo or Potato Raita is a quick and easy side high on flavors. An oil-free recipe perfect for the summer months.


  • 2 cups curd
  • 2-3 medium potatoes
  • 1-2 green chillies finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black salt or kala namak
  • 1/8 tsp Kashmiri red chilli powder
  • 1/2 tsp roasted and crushed cumin seeds (bhuna jeera)
  • Chopped green coriander leaves for garnish


  • To begin, boil potatoes with a bit of salt. Allow them to cool and chop into small pieces. Keep aside.
  • In a large bowl, take two cups of curd and beat it well.
  • Season it with salt, black salt or kala namak, Kashmiri red chilli powder, and roasted and crushed cumin seeds (bhuna jeera). Mix well.
  • Add in the chopped potatoes and chopped green chillies. Mix.
  • Transfer to a serving bowl. Garnish with Kashmiri red chilli powder, roasted cumin seeds, and chopped coriander leaves.
  • The Aloo or Potato Raita is ready to serve.



  • You can also use unflavored yogurt for this recipe.
  • This raita works great for fasts too. Replace the salt with sendha namak.

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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

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