There are infinite variations of this dish, and you can take them in almost any direction you like. There are mainly three types of raitas, vegetable, pluses or legumes, and fruits. All are made in the same manner using yogurt as the base, with a variety of different spices added.

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Cucumber Raita

This interesting yogurt concoction from India is a salad, relish, sauce and side dish in one. It is wonderful as a dip for naan bread, or when made extra thick, can be served as an alternative to potato salad or coleslaw.

Course Appetizer, Salad

Cuisine Indian

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Christoph

Ingredients

• 1 cup plain yogurt
• ½ cucumber peeled and seeded
• ½ teaspoon cumin seed
• ½ teaspoon masala powder
• 3 springs fresh cilantro
• pinch of sea salt

Instructions

• Peel, seed, and dice cucumber. Toss cucumber with a teaspoon of salt and place in a strainer over a bowl for about a half an hour to remove water. This will keep the raita from becoming to watery. Rinse to remove excess salt.
• Place all ingredients in a food processor and mix until smooth and creamy.

Serve

• Serve with warm Naan Bread

Notes

I used full-fat yogurt, but you could use low-fat or Greek yogurt.

Raita can be made with a variety of fruits and vegetables.

Here are some examples of other types of Raitas:

Vegetable: Tomato, Onion, Carrot, Pumpkin, Potato, Mint, Spinach.

Pulses: Sprouted green gram, Boondi.

Fruits: Pineapple, Banana, Mango, Guava, Grape.

Aloo Matar or Aaloo Mutter originated in the Punjabi region of northern India, and is considered a favorite dish in Indian cuisine. This spicy vegetarian delight is easy to prepare. Made with potatoes ‘”aloo”, and peas “matar” cooked in a spicy curry, this tasty comfort food is traditionally served either with rice or naan bread.

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Aloo Matar

Easy to prepare spicy vegetarian delight made with potatoes and peas cooked in a spicy curry.

Course Main Course

Cuisine Indian, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 2 small potatoes peeled, cubed, and boiled
• 2 cups frozen peas
• 1 - 2 green chilies seeded and minced
• 1 medium white onion minced
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 1½ cup tomato sauce
• ¼ cup olive oil
• 2 teaspoons cumin seeds
• 2 bay leaves
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon ground red pepper powder
• 1 tablespoon coriander powder

Instructions

• Heat oil over medium heat. Add cumin seed and bay leaves. When seeds begin to splutter, add onion, garlic, and ginger pastes and sautée until the oil separates.
• Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder. Stir fry until the oil separates.
• Add the rest of the tomato sauce, peas, potatoes, and green chilies. Heat thoroughly and remove bay leaves.
• Served with rice or naan bread.

Notes

Add a bit of plain yogurt for a creamier consistency.

The  in the Punjab region of northern India is considered one of the most beautiful and sacred spaces in the world. The temple known to the Sikhs as the “Harmindir Sahib” meaning “temple of God” was constructed in the 16th century during the leadership of the 5th guru – Guru Arjan.