Best 3 Tomato Raita Yogurt Recipes

POTATO, CUCUMBER AND TOMATO RAITA

Steps:

• 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.
• 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.

RAITA

Steps:

• In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• Add cucumbers and tomatoes; toss and chill before serving.

TOMATO-MINT RAITA

Steps:

• Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
• Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.