Potato & Cumin Raita Recipe – Easy Indian Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Potato & Cumin Raita Recipe – Easy Indian Yogurt Dip

Hey everyone! If you’re anything like me, you love a good raita. It’s the perfect cooling companion to spicy Indian meals, and honestly, just a delicious dip on its own. This Potato & Cumin Raita is a family favorite – super simple, incredibly flavorful, and always a hit. I first made this when I was craving something comforting and quick, and it’s been a staple ever since! Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t your average raita. The addition of boiled potatoes makes it wonderfully creamy and satisfying. It’s a fantastic way to use up leftover potatoes, and the roasted cumin gives it a smoky depth that’s just irresistible. Plus, it comes together in under 10 minutes – perfect for a busy weeknight or when you have unexpected guests. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup boiled and cubed potatoes
• 1 cup fresh curd (yogurt)
• ½ tsp roasted cumin powder
• ½ tsp Himalayan pink salt
• Few mint leaves, finely chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Himalayan Pink Salt: I prefer Himalayan pink salt for its subtle mineral flavor, but regular table salt works just fine. It’s all about what you have on hand!
• Roasted Cumin Powder: Roasting the cumin seeds yourself really elevates the flavor, but good quality store-bought roasted cumin powder is perfectly acceptable. The aroma is just amazing though, if you have the time to roast them.
• Fresh Curd (Yogurt): Now, curd can vary a lot depending on where you are in India! In some regions, you’ll find thicker, creamier curd, while others have a lighter, tangier version. I like to use a full-fat curd for the best texture, but low-fat works too. Greek yogurt is also a great substitute if you can’t find Indian-style curd.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, in a mixing bowl, gently combine the boiled potatoes, Himalayan pink salt, and roasted cumin powder. Toss everything together until the potatoes are nicely coated.
2. In a separate bowl, whisk the fresh curd until it’s smooth and creamy. You want to get rid of any lumps!
3. Pour the whisked curd over the potato mixture. Add the chopped mint leaves and mix well. Don’t overmix – you want to keep some texture.
4. Finally, pop it in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully. A sprinkle of pomegranate seeds or a little extra cumin powder makes a lovely garnish, if you’re feeling fancy!

Expert Tips

Here are a few things I’ve learned over the years:

• Make sure your potatoes are properly boiled but not mushy. You want them to hold their shape.
• Don’t be afraid to adjust the seasoning to your liking.
• For a smoother raita, you can lightly mash some of the potatoes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by using your favorite plant-based yogurt! Coconut yogurt or cashew yogurt work particularly well.
• Spice Level: If you like a little heat, add a pinch of red chili powder or finely chopped green chili. My friend, Priya, always adds a little chili – she can’t get enough!
• Festival Adaptations: This raita is fantastic with Holi or Diwali meals. It provides a cooling contrast to the richer, spicier dishes often served during these festivals.

Serving Suggestions

This Potato & Cumin Raita is incredibly versatile.

• Serve it alongside biryani, pulao, or any spicy Indian curry.
• It’s also delicious with grilled meats or vegetables.
• Honestly, I sometimes just enjoy it with a side of roti or naan!

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious.

FAQs

Let’s answer some common questions:

• Is this raita best served hot or cold? Definitely cold! It’s meant to be a cooling accompaniment, so chilling it is key.
• Can I use store-bought roasted cumin powder? Absolutely! While roasting your own cumin seeds is amazing, store-bought is perfectly fine.
• What type of potatoes work best for this raita? Waxy potatoes like red potatoes or Yukon Gold hold their shape well and are ideal.
• How can I adjust the consistency of the raita? If it’s too thick, add a tablespoon or two of water or milk. If it’s too thin, add a little more curd.
• Can I make this raita ahead of time? Yes, you can! It actually tastes better after the flavors have had a chance to meld together. Just make sure to store it properly in the fridge.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and how it turns out!