Raita with aloo (Spicy yoghurt and potato)

My Mother Jhaiji usually made more than was needed as I normally would eat quite a lot during the tasting process.. I always had the most important jobs! 🙂

This is lovely dish to have by itself (tasting process), or as a side dish.

What you need…
Two large pots of Natural plain yoghurt
Three medium sized potatoes…for boiling!
One green chillie
One small white onion
Garam masala
Salt
Fresh coriander

What you need to do…
Peel, quarter and boil the potatoes. They need to soft, no firmness at all! This needs to be done first as they need to be cold before they are used.
Once they have cooled, cut into mouth sized chunks…not too small.
Empty the yoghurt pots into a large bowl. Stir the lumps out if it’s a set yoghurt.
Add some milk to thin it…not runny but like a thick gravy.
Chop the onion finely and throw it in.
Finely slice the green chillie and mix into the yoghurt.
Chop the coriander and add.
Add about half a teaspoon of garam masala and a healthy pinch of salt… remember to taste as you go!!
Finally add the potatoes and mix thoroughly.
All done!!

What to do next…
As I said this great by itself with or without a bread…like roti or pitta.
Or as more traditionally as a side dish!
Eat and share …if you can!

Enjoy!

Ps it could look like this…

Or like this…

It’s up to you!!