Potato Raita


  • 350 mls (12 oz) low-fat yoghurt
  • 750 g (lbs) new potatoes, boiled and diced
  • ¼ teaspoon each salt and freshly ground black pepper
  • ½ teaspoon dry-roasted cumin seeds
  • 2-3 tablespoons onion, spring onion or shallot, finely chopped
  • 1 tablespoon fresh coriander, finely chopped
  • ½ teaspoon green chilli, seeded and finely chopped – optional
  • ½ teaspoon dry-roasted ground cumin
  • ½ teaspoon red chilli, seeded and finely chopped – optional


This is best prepared while the potatoes are still warm. Beat the yoghurt until smooth, and then put it in a bowl with the potatoes, salt, pepper, cumin seeds, onion and half the coriander, as well as the green chilli, if using it. Scatter the remaining coriander, the ground cumin and the red chilli on top before serving.