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Aloo Raita – Potato Raita

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So good on a biryani or a curry, try this potato raita today!

A delicious raita is always good to have on the table when serving up a curry feast. This potato raita really nice slathered over dishes like biryanis or as a dip for popular starters like poppadoms, samosas, chicken tikka or seekh kebabs just to name a few.

Potato raita in a serving bowl.

What is potato raita?

Potato raita is a variation of the traditional Indian raita, which typically features yogurt mixed with various ingredients like vegetables, herbs, and spices.

In potato raita, boiled potatoes are the star ingredient, adding both texture and flavour to the raita. It’s a delicious and creamy side dish or condiment that complements a wide range of Indian meals.

How do you adjust the thickness of the potato raita?

Using Greek yoghurt to prepare your potato raita will give you a nice creamy texture that is amazing with the soft cooked potatoes. 

Greek yoghurt and potatoes are both thickening agents so you might find that your potato raita is a bit too thick. This is an easy problem to solve.

Simply add a little milk to thin it to your liking. Add it in small amounts until your potato raita is perfect for your preferences.

Are there any variations of this recipe?

There are many!  You can add lots of different things to your potato raita to make it unique and to your own taste preferences. 

Chopped onions, green chilies and even grated carrots or cucumber can enhance the overall taste and appearance of the dish. Just remember that the potato is the star here.

Whatever you decide to add to this potato raita, be sure to taste as you go to ensure it is the best it can be.

Why do you boil the potatoes in their skins?

By boiling the potatoes in their skin, you avoid getting too much moisture into the potato. Potatoes naturally contain a lot of water so you don’t want to add to that.

For ease, allow yourself some time to boil the potatoes and let them cool. You could do this a day or two ahead of preparing your potato raita.

Then just peel the potatoes and dice them when they are cool and ready to add to the raita.

How long with this raita keep potato raita in the fridge?

You should let your raita rest in the fridge for at least 30 minutes before serving. This will allow time for the flavours to develop and chill it some.

Once your raita is ready to serve, you can keep it, covered tightly in your fridge for at least 3 days. Be sure to stir it right before serving.

Can you freeze this raita?

No, as yoghurt does not freeze well. It is best to make just as much as you need.

If you have any leftover, it is delicious stirred into rice or added to most Indian or Middle Eastern stews and curries. 

Can you up or downscale this recipe?

Yes. Just look at the ingredients and halve to double them. You really can’t go wrong, especially if you taste as you go.

Pro Tips.

  1. Choose the Right Potatoes: Selecting the right type of potatoes is crucial for potato raita. Waxy potatoes like red potatoes or Yukon Golds are ideal because they hold their shape well after boiling and won’t become too mushy or fall apart in the raita. Avoid using starchy potatoes like russets, as they tend to disintegrate when boiled.
  2. Properly Boil and Dice the Potatoes: To ensure that the potatoes are cooked evenly and maintain their texture in the raita, it’s important to boil them properly. Start by washing and scrubbing the potatoes thoroughly. Then, boil them in their skin in salted water until they are fork-tender but still firm. Be careful not to overcook them, as they can become too soft. Once boiled, drain the potatoes and let them cool slightly before peeling and dicing them into uniform pieces.
  3. Season the Yoghurt Well: The yoghurt serves as the base of the potato raita and provides the creamy texture. Season the yogurt mixture generously with salt and spices to enhance its flavour. You don’t need to stick exactly to my recipe. Make this raita to taste!

Step by step photographs.

Ingredient for the raita.

Get your ingredients prepared and ready before starting. You can boil the potato a day or two ahead of dicing and adding to the raita.

Adding the ground spices to the raita.

Whisk the yoghurt and then stir in the ground spices.

Adding the boiled and cooled diced potato.

Stir in the diced potato. Make sure it has cooled completely before adding.

Adding coriander (cilantro) salt and lime juice to finish.

Stir in the coriander (cilantro) and add salt and lime juice to taste. Whisk well to combine.

potato raita served at the table.

This is great with poppadoms, samosas or slathered over a biryani.

Potato raita on a spoon.

You’ll need a spoon to serve this creamy and thick dip.

Aloo raita


If you like this potato raita recipe, you might like to try some of these popular dishes with it.

Meat Samosas
Chicken Samosas
Samosa Chaat
Homemade Poppadoms
Easy Poppadoms
Beef Biryani
Pakistani Chickpea Biryani
Chicken Biryani
Keema Biryani
Lamb Biryani
Spicy Lamb Chops
Chicken Tikka
Chicken Seekh Kebabs
Lamb Seekh Kebabs
Haggis Pakora
Baked Onion Bhajis
Onion Bhajis
Air-Fryer Onion Bhajis

Have you tried this potato raita recipe?

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Yield: 2 - 4

Aloo Raita - Potato Raita

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes


  • 250g (1 cup) plain natural yoghurt
  • 2 medium potatoes (about 125g/1/4 lb.)
  • 1/2 tsp ground cumin
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp chaat masala or garam masala
  • 2 tbsp coriander (cilantro), finely chopped
  • Salt and pepper to taste
  • 1 tsp lime juice (optional)


  1. Bring a small saucepan of water to a boil and add the potatoes. Let them simmer until cooked through which should take about 10 minutes.
  2. Transfer the cooked potatoes to a plate and let them cool a little. Then peel and chop them into small cubes. Set aside until the cubes are about room temperature.
  3. Pour the yoghurt into a mixing bowl and whisk until smooth. Add the ground cumin, chilli powder and chaat or garam masala. Again whisk to combine completely. Then add the chopped potatoes.
  4. Try it and add salt and pepper to taste. Add the chopped coriander and the lime juice if using.
  5. This raita is best served chilled so place it in your fridge until ready to serve.
  6. To serve, garnish with a little more chopped coriander (cilantro) and enjoy with poppadoms or slathered over a good curry or biryani.


For best results, make and consume potato raita on the same day.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 114Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 125mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 5g

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By the way, while you are preparing your cucumber raita, you might like to make some homemade chai or mango lassi to enjoy while you prepare your curry feast.

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