Name: Potato, Cucumber and Tomato Raita
Yield: Serves 6
Ingredients: 4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 jalapeño chilies, seeded, chopped; 1 tablespoon mustard seeds; 1 tablespoon cumin seeds; 3 cups low-fat (do not use nonfat) plain yogurt; 1 English hothouse cucumber, cut into 1/2-inch cubes; 3 large tomatoes, seeded, cut into 1/2-inch pieces; Fresh cilantro leaves

Raita is a yogurt salad, and integral--and cooling--part of an Indian meal. It can be prepared with raw and/or cooked vegetables (we use both here) or with fruit.

Recipe information

Yield
Serves 6

Ingredients

4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes

2 tablespoons vegetable oil

1 large onion, finely chopped

2 jalapeño chilies, seeded, chopped

1 tablespoon mustard seeds

1 tablespoon cumin seeds

3 cups low-fat (do not use nonfat) plain yogurt

1 English hothouse cucumber, cut into 1/2-inch cubes

3 large tomatoes, seeded, cut into 1/2-inch pieces

Fresh cilantro leaves

Preparation

Step 1
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
Step 2
Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes