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–+ servings

Potato and pumpkin leaf raita salad

Potato and pumpkin leaf raita salad is a delightful summer recipe that you can make with garden-grown pumpkin leaves and spiced yogurt. Serve it as a side, a cooling probiotic-rich salad the recipe is a welcome change to summer cooking.
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Prep Time 15 minutes
Cook Time 10 hours
cooling the roasted mix 10 minutes
Course Salad, Side Dish
Cuisine Fusion, gluten free, Indian, South indian
Servings 4 people

Ingredients
  

For spiced yogurt

  • 1 cup low fat yogurt use coconut yogurt or peanut yogurt for a vegan option
  • 1/4 tsp jeervan masala
  • 1/4 tsp red chilli powder
  • 1/4 tsp salt

For the stirfry

  • 1/2 tsp cooking oil
  • 1/4 tsp cumin seeds
  • 1/2 cup potatoes diced
  • 1/2 cup pumpkin leaves chopped fine
  • 1 medium green chilli slit
  • salt to taste

Instructions
 

  • Into a frying pan add the cooking oil and bring it to a gentle heat and add the cumin seeds.
  • Add the diced potatoes, slit chilli and spirnkle the salt.
  • Cover and cook for a few minutes.
  • Now add the chopped pumpkin leaves and stirfry.
    stirfry pumpkin leaf
  • Once the potatoes are cooked through, remove from heat and set them aside.
  • Mix the ingredients for the spiced yogurt into a mixing bowl and whisk them together.
  • Once the stirfry is cooled add it to spiced yogurt and mix it gently.
  • The recipe is now ready to serve.
    raita salad with pumpkin leaf
Keyword chips and dips, Indian vegetarian dinner, Lunch recipes
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