My Favourite Spicy Potato and Kasoori Methi Raita
Elevate your meals with this irresistible Spicy Potato and Kasoori Methi Raita—a creamy, tangy yogurt-based side dish bursting with bold Indian flavors. Perfectly spiced, golden potatoes seasoned with cumin, turmeric, and red chili powder form the heart of this dish, while crumbled kasoori methi (dried fenugreek leaves) adds a fragrant, earthy depth. A touch of chaat masala and finely chopped green chili bring an extra zing, balancing the rich creaminess of Greek yogurt. Quick to prepare and ideal as a refreshing side for biryanis, pulaos, or flatbreads, this raita is both comforting and versatile. Garnished with fresh cilantro and a pop of red chili powder, it’s a visually stunning dish that’s as flavorful as it is simple to create.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 2 cups Greek yogurt (or thick plain yogurt)
- 0.5 cup Water
- 2 teaspoons Kasoori methi (dried fenugreek leaves)
- 1 small Green chili (finely chopped)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Chaat masala
- 0.75 teaspoon Salt
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro (finely chopped, optional for garnish)
Instructions
Peel the potatoes and cut them into small cubes (roughly 1/2 inch).
Boil the potato cubes in lightly salted water for 8-10 minutes or until they are fork-tender but not mushy. Drain and set aside.
In a small skillet, heat the vegetable oil over medium heat.
Add cumin seeds and let them crackle for 30 seconds.
Add boiled potato cubes, turmeric powder, red chili powder, and salt to the skillet. Toss well to coat the potatoes evenly with the spices. Cook for 3-4 minutes until lightly crisped. Remove from heat and let them cool slightly.
In a mixing bowl, whisk the yogurt with water until smooth and creamy.
Crumble the kasoori methi between your palms to release its aroma and add it to the yogurt.
Stir in finely chopped green chili, chaat masala, and the spiced potatoes.
Mix everything gently to ensure the yogurt coats the potatoes well.
Taste and adjust the seasoning if needed.
Refrigerate the raita for at least 15 minutes to allow the flavors to meld.
Before serving, garnish with chopped fresh cilantro (if using) and a sprinkle of red chili powder for added color.
Serve chilled as a side dish.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 18.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
