Potato Raita with Chives and Cumin

SERVES 4

1 large potato
2½ cups plain yogurt, whisked until smooth
2 teaspoons cumin seeds, toasted and ground
1 teaspoon black peppercorns, toasted ground
Salt to taste
½ cup chives, minced
½ red bell pepper, fi nely chopped

Boil the potato in lightly salted water to cover until tender, then peel it, and chop it into one inch dices. Place the yogurt in a serving bowl, mix in the potato, salt, and half the ground cumin-pepper mixture. Add the chives and red pepper.

Serve garnished with the remaining ground spices.