How to Make It
- Beat the curd or yoghurt in a basin until it’s thick and even.
- Add green chilli, powdered red chilli, cumin powder, and salt.
- Add the cubes of potato and gently stir so that the cubes don’t break.
- Garnish the resulting combination with the remaining red chilli, cumin powders,
green chilli, and coriander leaves.
- Serve your aloo raita cold or chilled with, rice or naan and dal.
Note: Naan is leavened bread usually in the shape of a teardrop baked in a tandoor, an Indian clay oven.
- Pour in sweet chutney, to add a novel twist to your procedure. You can temporarily preserve your aloo raita in a stainless steel Vaya Tyffyn lunchbox where you can easily retrieve it when you are ready to eat.
The potato comes in behind wheat, rice, and maize as the fourth largest food crop in the world. Potatoes were first cultivated by the Incans from around 8, 000 BC to 5000 BC in Peru.