aloo raita served with pulao

Aloo raita with step by step photos. Aloo raita is a simple and easy raita variant made with boiled potatoes, curd (yogurt) mint leaves, coriander leaves and spices. It makes for an excellent side dish for Biryani, Pulao or any rice based dish.

aloo raita served with pulaoaloo raita served with pulao

I often make rice dishes like pulao at home. So along with trying out different varieties of pulao, I also try out varieties of raita. We always prefer veg pulao or veg biryani with a raita. Specially during summers we prefer to have raita or yogurt as a side dish.

The norm is to make Onion raita or Boondi raita or Cucumber Raita which are our favorites. But sometimes I skip making these raitas and try different recipes.

This aloo raita accompanies any rice based dish very well. I have kept it savory as I was serving the raita with Methi Pulao.

But then you can even add sweet tamarind chutney to it, sprinkle with some boondi or sev and have it as a chaat snack. You can also add sugar to the raita if you want a sweet taste.

You can be innovative to make this raita as per your taste preferences. This way with a simple raita as a side dish you can perk up your entire meal and make it more flavorful.

If you have some leftover boiled potatoes then this recipe becomes quicker. Infact this recipe is a good way to use boiled potatoes that are left after making potatoes recipes like Aloo Paratha. Instead of boiling potatoes you can also pan fry them and use them in this dish.

You can make this aloo raita on Navratri fasting or any other fasting day also like Ekadashi or Mahashivratri fast. If you don’t use red chilli powder on fasting days then skip adding it. As some people add red chilli powder on Navratri fasting and some don’t.

Step-by-Step Guide

How to make Aloo Raita

1. Firstly boil 2 medium or 1 large-sized potato in stovetop pressure cooker or steamer or Instant pot or electric cooker adding water as needed.

Drain all the water and allow the potatoes to become warm. Then peel and chop them. You will need about ¾ cup of boiled chopped potatoes.

boiled potatoes in a bowlboiled potatoes in a bowl

2. In a bowl, whisk 1 cup fresh curd (yogurt) till smooth and keep aside.

whisked curd in a bowlwhisked curd in a bowl

3. Add the chopped potatoes.

potatoes added to curdpotatoes added to curd

4. Then add the following dry spice powders:

spices and salt addedspices and salt added

5. Stir and mix the spices very well with the curd.

mixing spices with curdmixing spices with curd

6. Then add 1 tablespoon of chopped coriander leaves and ½ tablespoon chopped mint leaves.

mint leaves and coriander leaves addedmint leaves and coriander leaves added

7. Stir and mix again. Serve aloo raita with a veg pulao or veg biryani or any flavored Indian rice like Jeera Rice or biryani rice or saffron rice.

If not serving immediately, then refrigerate the raita. You can serve this potato raita chilled or at room temperature.

Garnish with coriander or mint sprigs while serving. You can also sprinkle some boondi or sev while serving the aloo ka raita. It accompanies most Indian vegetarian meals very well.

aloo raita served with methi rice in a bowlaloo raita served with methi rice in a bowl

If you are looking for more Raita recipes then do check:

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potato raita recipe, aloo raita recipepotato raita recipe, aloo raita recipe

Aloo Raita

Simple and easy aloo raita made with boiled potatoes, yogurt, herbs and spices. This potato raita goes very well with pulao and biryani dishes and also other rice based dishes.

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Prevent your screen from going dark while making the recipe

  • Firstly boil 2 medium or 1 large potato in pressure cooker or steamer or electric cooker adding water as required.

  • Later drain all the water and let the potatoes become warm. Then peel and chop the potatoes.

  • In a bowl, whisk 1 cup fresh curd till smooth and keep aside.

  • Add the chopped potatoes.

  • Then add the dry spices – roasted cumin powder, red chili powder and chaat masala powder. Also add salt as required. You can also use black salt.

  • Stir and mix very well.

  • Then add chopped coriander leaves and chopped mint leaves.

  • Stir again and serve aloo raita with a veg pulao or any flavored indian rice dish like cumin rice or saffron rice or biryani rice. If not serving immediately, then refrigerate the potato raita and serve it chilled. Finish the raita on the same day.

  • Garnish with coriander or mint sprigs while serving. You can also sprinkle some boondi or sev while serving the raita.

  • Instead of red chili powder you can use chopped green chili.
  • For vegan potato raita you can use cashew yogurt or almond yogurt or any plant-based yogurt.
  • The recipe can be scaled as per your needs.
  • Instead of using boiled potatoes, you can also pan-fry the potatoes.
  • The amount of spices can be adjusted as per your needs.
  • If you prefer then you can add some sugar to it.
  • Substitutes:
    Chaat masala – dry pomegranate seeds powder or dry mango powder/amchur.
    Red chili powder – cayenne pepper or green chilies
    Potato – sweet potato

Nutrition Facts

Aloo Raita

Amount Per Serving

Calories 78 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 10mg3%

Sodium 821mg36%

Potassium 301mg9%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 165IU3%

Vitamin C 5.2mg6%

Calcium 113mg11%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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This Aloo Raita post from the archives (March 2015) has been updated and republished on 23 October 2021.