Aloo in a raita? Yes please but with a fiery twist.
This isnβt your regular bowl of curd. The ππππ€π ππ₯π¨π¨ πππ’ππ is where warm, spiced potatoes meet cool, whisked dahi creating that perfect hot-and-cold contrast we crave on summer afternoons.
Itβs bold, comforting, and has just enough crunch and heat to wake up even the laziest lunch plates. A little indulgent, totally refreshing and far from boring.
| Course | Main |
| Servings | 2 – 4 persons |
| Preparation Time | 10 minutes |
| Cook time | 5 β 7 minutes |
Ingredients for the Tadka Aloo Raita(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 2 Nos. | Boiled, peeled and cubed potatoes |
| 1 tsp | Jeera (cumin seeds) |
| 1 tbsp | Mustard seeds |
| A pinch of | Hing (asafetida) |
| 3 β 4 cloves | Finely chopped garlic |
| Β½Β piece | Ginger, minced |
| 2 β 3 | Green chilies, minced |
| 2 Nos. | Whole red chilies |
| 2 β 3 | Curry patta (curry leaves) |
| Β½ tsp | Haldi powder |
| 1 tsp | Roasted jeera powder |
| 1 tsp | Coriander powder |
| 2 tbsp | Coriander leaves, finely chopped |
| Salt to taste | |
| 4 cups | Whisked yogurt, chilled. |
| 2 tbsp | Whole red chilies |
Instructions for the Tadka Aloo Raita |
|
| 1 | Heat the ghee or oil in a pan. SautΓ© the cumin seeds, mustard seeds, hing, red chilies, neem leaves. After a minute or so, sautΓ© the ginger, garlic and green chilies. |
| 2 |
Add in the cubed potatoes along with the above mentioned spices. Cook well for 1 β 2 minutes. Season with salt. |
| 3 |
Add the warm tadka potatoes to the whisked chilled yogurt. Garnish with fresh coriander leaves. Serve at once. |
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