Aloo ka Raita - Yoghurt Sauce with Potatoes

A tasty new way of combining potatoes and yoghurt. Try it on your next celebration or just at home with rice, bread or a vegetable stir-fry.

How to make Aloo ka Raita

Wash the potatoes well and put them, unpeeled, in a pot with enough water to boil them completely soft. It will take about fifteen minutes and you will know that they are done when their skin cracks open.

In the meantime, you can make further preparations. Wash the coriander and mint leaves and pick the leaves off the stems. We will need a paste of them, so you can put them both in a blender and make puree out of them.

The yoghurt, too, needs to be blended for about ten seconds, for example with a hand blender. Add the water and blend it again for another ten seconds. Finally you add the coriander and mint paste and blend the mixture once more.

Take half a teaspoon of cumin seeds and roast them, without any fat, in a pan. When they have changed their colour, grind them in a mortar to make roasted cumin powder. Keep it aside for later use.

Once your potatoes are fully soft, take them off the stove and pour out the hot water. Rinse the potatoes with cold water and start peeling them as soon as possible.

After peeling the potatoes, take half of them and crumble them into small pieces. The other half has to be mashed so that you have potato puree which you now place into a big bowl. Pour the yoghurt sauce into it and mix it well with the potato puree. Add the potato pieces and stir the mixture once more. Now you can add salt according to your taste and sprinkle the roasted cumin powder on top.

Heat up the olive oil in a pan and once it is hot, add the remaining cumin, mustard seeds, asafetida and finally the curry leaves while you keep on stirring. Don’t let the spices burn but give them sufficient time to develop their aroma.

As soon as the spices start changing their colour slightly, you can take them off the stove and mix them into the yoghurt sauce. Now your Aloo ka Raita is ready!