Potato Curry With Lime Cucumber Raita Recipes

Steps:

• Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes.
• Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days.

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.