POTATO, CUCUMBER AND TOMATO RAITA

Potato, Cucumber and Tomato Raita image

Yield Serves 6

Number Of Ingredients 10

4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 jalapeño chilies, seeded, chopped
1 tablespoon mustard seeds
1 tablespoon cumin seeds
3 cups low-fat (do not use nonfat) plain yogurt
1 English hothouse cucumber, cut into 1/2-inch cubes
3 large tomatoes, seeded, cut into 1/2-inch pieces
Fresh cilantro leaves

Steps:

Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.