Best 5 My Favourite Spicy Potato And Kasoori Methi Raita Recipes

Spicy potato and kasoori methi raita is a tempting North Indian side dish that comes with the goodness of yogurt and fragrant kasoori methi. The raita recipe is prepared with boiled potatoes, yogurt, onions, green chilies, and coriander leaves. It is a delicious and tangy side dish that pairs perfectly with Indian meals.

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RAITA (YOGURT-DILL SAUCE)

Raita (Yogurt-Dill Sauce) image

Raita is an Indian condiment based on yogurt. It is not spicy at all, just very fresh and flavorful. From "Hands-Off Cooking" by Ann Martin Rolke.

Provided by kitty.rock

Categories Indian

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups plain yogurt
1/2 unpeeled cucumber (about 4 inches long)
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

Put the yogurt in a medium nonreactive bowl.
Halve the cucumber lengthwise and scoop out the seeds.
On the large holes of a box grater, grate the cucumber into the bowl of yogurt.
Add the dill, salt, and cumin and stir well to combine.
Refrigerate the sauce for at least 15 minutes for the flavors to combine.
Serve cold.
You can also add some halved cherry tomatoes for a colorful, quick salad.

Nutrition Facts : Calories 62.7, Fat 3.1, SaturatedFat 1.9, Cholesterol 11.9, Sodium 624.9, Carbohydrate 5.8, Fiber 0.2, Sugar 4.9, Protein 3.5

RAITA (COOK'S ILLUSTRATED)

Raita (Cook's Illustrated) image

Make and share this Raita (Cook's Illustrated) recipe from Food.com.

Provided by DrGaellon

Categories Chutneys

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup plain yogurt
2 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
table salt, to taste
cayenne pepper, to taste

Steps:

Stir all ingredients together. Refrigerate until needed.

Nutrition Facts : Calories 161.3, Fat 8.1, SaturatedFat 5.1, Cholesterol 31.9, Sodium 127.9, Carbohydrate 13.6, Fiber 1, Sugar 11.7, Protein 9.4

RAITA WITH LOVE FROM INDIA

Raita with Love from India image

Make and share this Raita with Love from India recipe from Food.com.

Provided by Mini Ravindran

Categories Asian

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups low-fat plain yogurt
2 ripe tomatoes, finely diced
1/2 cucumber, grated
1 medium onion, finely chopped
1 teaspoon cumin powder
1/4 teaspoon red chili powder
1/2 teaspoon sugar
1/2 teaspoon salt

Steps:

Mix all the ingredients together in a bowl.
Let them sit pretty in the serving dish (preferably glass) getting chilled for half an hour or so.
Sprinkle a bit of cumin powder& red chilli poweder on the top to add a riot of colors to the dish just before serving.
Serve as an accompaniment to Indian dishes.

METHI ALOO BHAJI

Methi Aloo Bhaji image

Make and share this Methi Aloo Bhaji recipe from Food.com.

Provided by English_Rose

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons corn oil
4 garlic cloves, peeled and crushed
2 teaspoons mild chili powder
1 fennel bulb, grated
1 lb new potato, quartered, cooked and refreshed in cold water
2 green chili peppers, deseeded and finely chopped
fresh ground black pepper

Steps:

In a large frying pan heat the oil then saute the garlic for 1 minute.
Then add the chili powder, fennel, potatoes and chilis and cook for a further 4-5 minutes.
Season with freshly ground black pepper, then serve immediately alongside other Indian style dishes.

Nutrition Facts : Calories 315.8, Fat 13.2, SaturatedFat 2.1, Sodium 544.3, Carbohydrate 54.5, Fiber 21.8, Sugar 5.7, Protein 9.8

MY FAVOURITE SPICY POTATO AND KASOORI METHI RAITA

My Favourite Spicy Potato and Kasoori Methi Raita image

I love this and I'll be your best friend if you can make this for me when the chips are low:) Preparation time does not include refrigeration time.

Provided by Charishma_Ramchanda

Categories Potato

Time 50m

Yield 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1/4 onion, finely chopped
1 cup potato, boiled and cubed
salt
1/4 teaspoon red chili powder
1 teaspoon kasuri methi (dried fenugreek leaves)
2 cups yogurt, beaten till smooth
1/2 tomatoes, finely chopped
2 green chilies, finely chopped

Steps:

Heat butter in a pan.
Add the chopped onions and cubed potatoes.
Saute for 2 minutes.
Remove on absorbent paper.
Pour the yogurt in a bowl.
Add salt, red chilli powder and kasoori methi to it.
Mix well.
Add the sauteed onions and potatoes, green chillies and tomatoes.
Mix well.
Refrigerate until it's time to serve.
Serve garnished with finely chopped corriander leaves.

Nutrition Facts : Calories 576.9, Fat 28, SaturatedFat 17.7, Cholesterol 94.2, Sodium 333, Carbohydrate 63.1, Fiber 6, Sugar 31.4, Protein 22.8

### Summary * The recipe is for a spicy and flavorful combination of roasted baby or new season's boiled new or baby maincrop peeled and quartered lightly oiled, roasted, and seasoned with roasted cumin, red chili powder, coriander seeds, curry powder, and salt, mixed with yogurt and kasoori meti leaves. * The yogurt and kasoori meti raita is a refreshing and flavorful side dish that is both easy to make and delicious. * The roasted cumin, red chili powder, coriander seeds, curry powder, and salt add a delicious and unique roasted cumin, and spicy kick to the yogurt. * The kasoori meti leaves add a slightly tangy and nutty zing, as well as a herbal aroma that compliments the yogurt and spices. * The raita can be served as a side dish with any meal, or it can be used as a topping for grilled meats, fish, or chicken. ### Ingredients for the Roasted Potatoes * 2 pounds baby or new season's boiled new or baby maincrop peeled and quartered * 2 to 3 tablespoons of oil of choice plus extra for drizzling * 1.5 to 2 teaspoons roasted ground cumin * 2 teaspoons roasted red chili powder * 1.5 teaspoons coriander seeds * 2 teaspoons curry powder * 1 tablespoon salt ### Ingredients for the Yogurt and Cumin Raita * 2 heaped yogurt or 3 heaped Greek yogurt * 1 small handful of fresh green coriander * 1 small red chili, finely sliced * 1 heaped tablespoon of roasted ground cumin * 2 teaspoons of soft brown sugar * 1 level tablespoon of sea salt flakes * 1 tablespoon of kasoori meti ### Instructions 1. Roast the Potatoes: * Preheat the over 180 fan/200C/gas 6. * In a large bowl, toss the baby new season's boiled new or baby maincrop peeled and quartered with 2 to 3 tablespoons of oil, 1.5 to 2 teaspoons of roasted cumin, 2 teaspoons of red chili powder, 1.5 teaspoons of coriander seeds, 2 teaspoons of curry powder, and 1 tablespoon of salt. * Roast in the preheated over for about 45 to 60 minutes until soft inside and crispy-edged. 2. Make the Yogurt and Cumin Raita: * In a large bowl, mix together the Greek yogurt, fresh green coriander, finely sliced red chili, heaped tablespoon of roasted cumin, 2 teaspoons of soft brown sugar, 1 level tablespoon of sea salt flakes, and 1 tablespoon of kasoori meti. 3. Serve: * Serve the roasted baby new season's boiled new or baby maincrop peeled and quartered with the yogurt and cumin raita. ### Notes * You can also use a skillet or pan to roast the baby new season's boiled new or baby maincrop peeled and quartered if you do not have an over. * For a spicier raita, add an extra ½ to 1 roasted red chili powder. Increasing the quantity of the fresh green coriander, and red chili will also add an extra zing to the raita. * Feel free to adjust the seasonings to your personal taste. * The yogurt and kasoori meti raita can be made ahead of time and stored in the refrigerator for up to 3 days.

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