Potato Raita
dips, indian, salads, side dish, vegetables
2 1/2 cup plain yogurt
1/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon black pepper
2 cup boiled, diced potatoes
1 teaspoon cumin powder
2 tablespoon fresh chopped coriander or cilantro
1 green chili, sliced (opt)
Mix the yogurt, half-and-half, salt and black pepper in a blender for 20-30 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.
Yield: 4 servings