potato raita with chives and cumin Recipe - bhaarat recipe

If there ever was a staple accompaniment on the Indian table, it is raita. Various vegetables, sometimes cooked, sometimes raw, are used in making raitas. Here, I have added chives for a flavour that’s slightly different from the run-of-the-mill raita. Enjoy this with Spinach and Thyme Roti Flatbreads.

Ingredients:

1 large potato or 2 medium potatoes (½ lb/225 g), scrubbed clean with a brush 

2½ cups (610 g) plain yogurt, whisked until smooth Salt, to taste 

2 teaspoons cumin seeds, toasted and ground 

1 teaspoon black peppercorns, toasted and ground 

½ cup (16 g) minced chives 

½ red bell pepper, deseeded and finely chopped

How to make potato raita with chives and cumin?

1. Peel the potato before or after cooking. Place the potato in a pan, cover with lightly salted water, and boil until tender, about 25–30 minutes. Drain. (Alternatively, you can fork-perforate and microwave the potato for 4–8 minutes.) When cool enough to handle, cut the peeled potato into 1-in (2.5-cm) dice.

2. Place the yogurt in a serving bowl, mix in the potato, salt, and half of the ground cumin seed and peppercorns. Add the chives and red bell.