This Peanut Alu & Cucumber Raita recipe is naturally gluten-free as it uses boiled potatoes, peanuts, and curd. Just ensure that the ingredients you use, especially the spices, are labeled gluten-free to avoid cross-contamination.

If you don't have Desi ghee, you can substitute it with unsalted butter or coconut oil for a similar flavor. However, using ghee will give the dish a traditional taste that complements the spices well.

Store any leftover Peanut Alu & Cucumber Raita in an airtight container in the refrigerator. It should stay fresh for up to 2 days. Just remember to mix it well before serving again, as the ingredients may separate.

Peanut Alu & Cucumber Raita pairs beautifully with Indian flatbreads like puris or chapatis. It also complements spicy dishes, providing a cooling effect, making it perfect for serving alongside curries or biryanis.

Yes, you can prepare the Peanut Alu portion ahead of time and store it in the refrigerator. However, it's best to mix the cucumber raita just before serving to maintain its freshness and texture.