Potato Raita
Yield
4 servingsPrep
5 minCook
0 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
yogurt, plain
|
|
| ¼ | cup |
light cream (half&half)
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
potatoes
boiled, diced |
|
| 1 | teaspoon |
cumin
powder |
|
| 2 | tablespoons |
coriander
fresh, chopped |
|
| 1 | each |
green chili peppers
sliced, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
yogurt, plain
|
|
| 59 | ml |
light cream (half&half)
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
potatoes
boiled, diced |
|
| 5 | ml |
cumin
powder |
|
| 3E+1 | ml |
coriander
fresh, chopped |
|
| 1 | each |
green chili peppers
sliced, optional |
*
|
Directions
Mix the yogurt, half-and-half, salt and black pepper in a blender for 20 to 30 seconds.
In a bowl, mix the diced potatoes with the yogurt mixture.
Garnish with the cumin powder, coriander and green chili.
Chill for about 30 minutes before serving.
