Go Back
–+ servings
Seasoned Potatoes in Smooth Yogurt ALOO RAITA – vegetarian recipe
Stav Kogan

Seasoned Potatoes in Smooth Yogurt ALOO RAITA

Print Recipe Pin Recipe
Servings: 4 servings
Calories: 160
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (16 oz / 454g) Plain Yogurt
  • 2 medium All-Purpose Potatoes -sized (10 oz / 285g)
  • 1 tbsp (0.5 oz / 14g) Ghee or Vegetable Oil
  • 1 tsp (0.1 oz / 3g) Black Mustard Seeds
  • Hot Green Chilies: 1–2 chilies (seeded and slivered)
  • 0.75–1 tsp (0.1 oz / 6g) Salt
  • 2 tbsp (0.1 oz / 3g) Fresh Coriander or Parsley (chopped)
  • 0.125 tsp (0.1 oz / 0.5g) Paprika or Garam Masala (for garnish)
  • Steam, boil, or jacket-bake the 2 medium-sized all-purpose potatoes (10 oz / 285g). Once cooked, peel and cut them into 0.75-inch (2 cm) cubes. Set aside to cool.
  • Immediately pour the hot, fried seasonings directly into the yogurt-potato mixture. Add the 0.75–1 tsp (0.1 oz / 6g) of salt and most of the 2 tbsp (0.1 oz / 3g) chopped fresh coriander. Gently mix until everything is thoroughly blended.
  • Master the Yogurt Base: Do not skip the draining step! Hanging the yogurt removes the excess whey, giving you a luxurious, velvety texture similar to sour cream but without the heavy calories. If you are in a rush, you can substitute with a high-quality, full-fat plain Greek yogurt, but traditional hung curd yields the most authentic flavor.
  • Flavorful Potatoes: While boiling is perfectly fine, baking the potatoes in a tin-foil packet with a pat of butter and a few sprigs of fresh mint infuses them with incredible aromatics before they even touch the yogurt.
  • Nail the Tempering (Tadka): The secret to the savory depth of this dish lies in the blooming of the spices. Ensure your ghee or oil is sufficiently hot before adding the mustard seeds. They must pop and turn gray to release their nutty flavor; if they don't pop, they will taste bitter.

Method
 

  1. Before assembling your Aloo Raita, preparing the yogurt base is essential for a rich, thick consistency.
  2. Make sure that neither potatoes nor yogurt feature heavily in the other dishes on your menu to maintain a balanced meal.
  3. Line a colander with three thicknesses of cheesecloth (about 16 inches/40 cm square) or a clean white handkerchief.
  4. Place the 2 cups (16 oz / 454g) of plain yogurt in the cloth, gather up the four corners, and tie it closed with a piece of kitchen twine. Hang the yogurt where it can drip—such as from a kitchen cabinet knob or a sink faucet—and let it drain into a bowl or sink for 2–3 hours.
  5. Place the drained, condensed yogurt into a 1-quart bowl and stir with a fork until perfectly smooth and creamy. Gently fold in the cubed potatoes.
  6. Heat the 1 tbsp (0. 5 oz / 14g) of ghee or vegetable oil in a small pan over moderately high heat.
  7. When the oil is hot but not smoking, add the 1 tsp (0. 1 oz / 3g) of black mustard seeds and the slivered green chilies.
  8. Fry the mixture until the mustard seeds pop and turn gray.
  9. Let it Rest: While you can serve this dish immediately at room temperature, chilling your Aloo Raita in the refrigerator for 1 to 2 hours allows the spices, green chilies, and herbs to beautifully meld with the creamy yogurt.

Nutrition

Calories: 160kcalCarbohydrates: 18gProtein: 6gFat: 7.5g

Tried this recipe?

Let us know how it was!