Aloo Ka Raita is a famous curd dip in north India. It is best served as a side dish with any meal. However, Aloo ka raita or boiled potato curd dip is today’s side dish in lunch, curd and potato is again a very good combination.

How To Make Aloo Ka Raita

I make aloo ka raita or potato dip in two ways, sometimes I grate potatoes to make it and sometimes I just cut boiled potatoes in cubes and make it. However, You can use any of these methods, today I am using the first method i.e grating potatoes. For this, I took two medium-sized boiled potatoes And grated potatoes with a grater.

How To Serve Raita:

I garnish it with chopped tomatoes and green coriander. However, a little tadka of mustard seed and green chillies also goes so well with it. You can add cumin seed and mustard paste occasionally. However, in this picture, I had used cut potatoes just to show you how it looks after garnishing.

Serving Suggessions –

Aloo Ka Raita is best serve with Indian Lunch or dinner thali, also goes with chur chur parantha, Kulcha – An Indian Bread, Vegetarian Keema Paratha -An Indian Bread, Rajasthani Besan Paratha || Besani Paratha as well. In fact, Potato dip can be serve as a dip too.

Finally, I would like to share a few more recipes from my blog like:

• Cucumber And Mustard Raita || Pahadi Raita
• Lauki raita ( bottle gourd curd dip)
• Boondi raita || Curd Dip
• Beetroot raita (curd dip with beetroot)
• Green chutney raita ( coriander and mint curd dip)