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A refreshing Indian-style potato salad featuring tender boiled potatoes in a creamy, spiced yogurt dressing. Finished with a fragrant tempering of mustard seeds and curry leaves, this 'Aloo Raita' is a flavorful and cooling side dish perfect for any meal.
Boil the Potatoes: Place the whole, unpeeled potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the water and let the potatoes cool completely to room temperature.
Prepare the Salad Base: Once cooled, peel the potatoes and cut them into 1-inch cubes. Transfer them to a large mixing bowl. Add the finely chopped red onion, green chili, and 3 tablespoons of coriander leaves.
Combine with Dressing: In a separate small bowl, whisk the curd until it's smooth and creamy. Stir in the salt, sugar (if using), and lemon juice. Pour this dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated. Be careful not to mash them.
Prepare the Tempering (Tadka): Heat the vegetable oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
Finish the Salad: Add the turmeric powder to the hot oil, give it a quick stir for 2-3 seconds, and immediately pour the entire tempering over the potato salad. Gently mix to incorporate the spices and oil throughout the salad.
Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 30-60 minutes. This allows the flavors to meld and deepen. Garnish with extra coriander leaves before serving cold.
A refreshing Indian-style potato salad featuring tender boiled potatoes in a creamy, spiced yogurt dressing. Finished with a fragrant tempering of mustard seeds and curry leaves, this 'Aloo Raita' is a flavorful and cooling side dish perfect for any meal.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 169.57 calories per serving with 5.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Incorporate boiled and cooled vegetables like green peas, diced carrots, or sweet corn for added color, texture, and nutrition.
Mix in roasted and coarsely crushed peanuts or a handful of pomegranate arils just before serving for a delightful crunch and sweetness.
Add a pinch of red chili powder along with the turmeric in the tempering, or increase the amount of green chilies in the salad base.
To make this for Hindu fasting days, replace regular salt with rock salt (sendha namak) and omit the onions and hing.
The use of curd (yogurt) provides beneficial probiotics, which are live bacteria that support a healthy gut microbiome, aiding in digestion and boosting immunity.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
The complex carbohydrates in potatoes are digested slowly, providing a steady release of energy to keep you feeling full and energized for longer.
Spices like turmeric (containing curcumin) and herbs like coriander are rich in antioxidants and possess anti-inflammatory properties that help combat oxidative stress in the body.
A single serving of this potato salad (approximately 1 cup or 210g) contains around 160-190 calories, making it a relatively light and healthy side dish.
Yes, it is quite healthy. It uses yogurt instead of mayonnaise, providing probiotics for gut health. Potatoes offer energy and potassium, and the spices like turmeric have anti-inflammatory properties. It's a balanced side dish.
The most common reasons for a watery salad are adding yogurt to warm potatoes or using thin, watery yogurt. Ensure your potatoes are completely cool and use thick, full-fat yogurt or strained yogurt for the best consistency.
Absolutely. Simply substitute the dairy yogurt with a thick, unsweetened plant-based yogurt, such as coconut, soy, or almond yogurt, to make a delicious vegan version.
You can store the potato salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but the texture might soften slightly over time.
This dish is very versatile. It pairs wonderfully with Indian meals like dal and rice, roti, or pulao. It also serves as a great side for grilled meats, sandwiches, or as part of a barbecue spread.
This recipe goes great with these complete meals
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