Potato Raita Recipe
Ingredients
| Vegetable oil | 1 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| 400 ml/14 fl oz plain yogurt | ||
| 250 g bag new potatoes, boiled whole, peeled and cut into 1.5cm cubes | ||
| Coriander leaves | 1 Cup (16 tbs), chopped | |
| Good pinch chilli powder | ||
| Cumin powder | 1/2 Teaspoon, toasted | |
Directions
MAKING
1. In a large bowl, beat the yogurt until smooth and thick in consistency.
2. Add the potatoes and season with salt. Mix well
3. Place in the refrigerator until ready to serve.
FINALIZING
4. In a small skillet, heat the oil over a medium flame.
5. When the oil is hot, add the cumin seeds and allow them to crackle.
6. Pour the hot oil and cumin into the bowl of yogurt and potatoes.
7. Stir in half the coriander and mix well.
SERVING
8. Spoon the Raita into bowls.
9. Sprinkle chilli powder and toasted cumin powder.
10. Garnish with the remaining coriander.
11. Serve with curry and pulao. It tastes best when served cold.
1. In a large bowl, beat the yogurt until smooth and thick in consistency.
2. Add the potatoes and season with salt. Mix well
3. Place in the refrigerator until ready to serve.
FINALIZING
4. In a small skillet, heat the oil over a medium flame.
5. When the oil is hot, add the cumin seeds and allow them to crackle.
6. Pour the hot oil and cumin into the bowl of yogurt and potatoes.
7. Stir in half the coriander and mix well.
SERVING
8. Spoon the Raita into bowls.
9. Sprinkle chilli powder and toasted cumin powder.
10. Garnish with the remaining coriander.
11. Serve with curry and pulao. It tastes best when served cold.
Chef
