Potato, Cucumber and Tomato Raita Recipe

Name: Potato, Cucumber and Tomato Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 jalapeno chilies, seeded, chopped; 1 tablespoon mustard seeds; 1 tablespoon cumin seeds; 3 cups low-fat (do not use nonfat) plain yogurt; 1 English hothouse cucumber, cut into 1/2-inch cubes; 3 large tomatoes, seeded, cut into 1/2-inch pieces; Fresh cilantro leaves

Servings: persons

1
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes.
2
Drain potatoes well.
3
Transfer potatoes to large bowl and cool.
4
Heat vegetable oil in heavy medium skillet over high heat.
5
Add chopped onion and stir until beginning to brown, about 4 minutes.
6
Add chopped jalapeno chilies and stir until beginning to soften, about 1 minute.
7
Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds.
8
Immediately pour onion mixture over potatoes and stir to coat.
9
Mix in low-fat yogurt, cucumber and tomatoes.
10
Season raita to taste with salt and pepper.
11
Cover tightly and refrigerate until well chilled, at least 2 hours.
12
(Raita can be prepared up to 6 hours ahead.
13
Keep refrigerate.)
14
Garnish raita with fresh cilantro leaves and serve.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes, 2 tablespoons vegetable oil, 1 large onion, finely chopped, 2 jalapeno chilies, seeded, chopped, and more.

Yes, Potato, Cucumber and Tomato Raita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Cucumber and Tomato Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions