Aloo & Peanut Raita


  • 2 tablespoons oil
  • ¼ cup raw peanuts
  • 1 teaspoon cumin seeds
  • 1 pinch asafetida
  • 1 dried red chilli
  • 8-10 curry leaves
  • 2 boiled potatoes
  • ½ teaspoon salt
  • ½ teaspoon black salt
  • ¼ teaspoon black pepper powder
  • ½ teaspoon red chilli powder
  • ¼ teaspoon dry mango powder
  • ¼ cup pomegranate
  • 2 tablespoons fresh coriander leaves
  • 2 tablespoons fresh mint leaves
  • 2 cups yoghurt
  • a pinch roasted cumin powder

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat oil in a pan. Now add raw peanuts and roast them for 3-4 minutes or until light golden brown in colour. Once done remove them in a bowl.
  2. In the same pan add cumin seeds, asafetida, dried red chilli and curry leaves. Sauté them for 15-20 seconds.
  3. Now add chopped boiled potatoes and cook them on medium heat for 4-5 minutes or until they get a light brown colour and a crispy texture.
  4. Further add salt, red chilli powder, black pepper powder, dry mango powder and mix well. Cook for 1 more minute. Once done let it cool down completely.
  5. In a large bowl add the cooked potatoes, roasted peanuts, pomegranate, mint leaves, fresh coriander and smooth beaten yoghurt. Mix till everything is well combined.
  6. Before serving sprinkle some roasted cumin powder and garnish it with mint leaves and pomegranate.
  7. Serve with paratha, biryani or pulao.

Recipe Notes

  • No need to add the salt in the yoghurt as we have already added the spices while cooking the potatoes
  • Peanuts and pomegranate will add a nice crunch and flavour to this recipe. Do not skip them.
  • Beat the yoghurt until smooth before adding it to the rest of the ingredients.
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