Mix curd and cream together. Wisk together well to make a creamy texture. Add water if required to make the right consistency. Aloo raita should be thick and creamy but not too thick.
Preparing the raita.
Add the seasoned potatoes ( cut the boiled potatoes into small cubes, season them with salt and red chili powder) to the yogurt/curd.
Add pudina leaves and mix well.
Garnish
Serve in the bowl.
Now, add some tamarind sauce and green chutney.
Sprinkle some salt and red chili powder and bhuna jeera.
Add the sev. If you wish to add some namkeen or raita boondi, then add some now.
Garnish with coriander leaves.
Serve cold/chilled with your favorite pilaf or thali.