Tomato, onion and potato raita

What is a Raita you ask? It is a traditional Indian side dish made with Indian style yogurt (dahi) that is lightly seasoned and often mixed with vegetables, fruits, or herbs. It is served chilled and acts as a cooling accompaniment to balance the heat and spices of Indian meals. Variations range from simple cucumber raita to more elaborate versions with tomatoes, onions, potatoes, or even fruits. This Tomato, Onion, and Potato Raita is as fuss-free as it gets—a true no-recipe recipe. Just creamy and cooling yogurt, a handful of chopped veggies, some boiled potatoes for substance, and a generous dose of spices. The sizzling tadka on top adds that irresistible crunch and aroma. It is the kind of side dish that comes together in minutes and instantly makes roti, pulao, or even a simple curry feel more complete.

Serves 3 people

Total Time: 10 minutes

Here is a rough guide to putting it together:

• Start with 1 cup of Indian-style plain yogurt (dahi) in a large bowl. Whisk until smooth, then thin it out with a little water. If the yogurt feels too sour, add a pinch of sugar at this stage, or use milk instead of water to adjust the taste.

• Stir in the diced onions, diced tomatoes, and one boiled and peeled potato that is roughly torn into small chunks.

• Season with MDH dahiwada raita masala, rock salt, red chilli powder, and chaat masala.

• For the tadka, heat neutral oil in a small pan and add one dry red chilli, cumin seeds, mustard seeds, and a a teaspoon of split urad dal. Once they sizzle and crackle, remove from heat and pour over the raita.

• Finish with a generous sprinkle of finely chopped cilantro.