Creamy Spiced Potato Raita

1. Boil the Potatoes

Take two medium-sized boiling potatoes and place them in a pot of water. Boil the potatoes until they are fork-tender, which should take about 20 to 30 minutes. Once done, drain the water and let the potatoes cool thoroughly.

2. Prepare the Yogurt Mixture

While the potatoes are cooling, grab a large bowl and add in 16 ounces of plain yogurt. Using a fork, mix the yogurt until it is smooth and creamy. Season the yogurt by adding 1 to 1.5 teaspoons of salt, 0.125 to 0.25 teaspoon of freshly ground black pepper, 1 teaspoon of freshly roasted and ground cumin seeds, and, if you like a bit of heat, 0.125 to 0.25 teaspoon of cayenne pepper. Stir everything together until the spices are evenly blended into the yogurt.

3. Combine Potatoes with Yogurt Mixture

Once the potatoes are fully cooled, peel them and cut them into 0.5-inch cubes. Add the diced potatoes to the seasoned yogurt and gently fold them in, making sure each piece is well coated with the spiced yogurt mixture.

4. Garnish and Serve

Transfer the creamy potato raita to a serving bowl. For a final touch, sprinkle 0.125 teaspoon of paprika on top as a garnish. If you’re preparing this ahead of time, simply cover the bowl tightly and refrigerate until you’re ready to serve.