Heat butter in a pan over medium heat.

Add the finely chopped onions and cubed potatoes.

Saute for about 2 minutes, until the onions are translucent and potatoes are slightly browned.

Remove from heat and place on absorbent paper to drain excess butter.

In a bowl, pour the beaten yogurt.

Add salt, red chili powder, and kasoori methi to the yogurt.

Mix well until the spices are evenly distributed.

Add the sauteed onions and potatoes, finely chopped green chilies, and finely chopped tomatoes to the yogurt mixture.

Mix all the ingredients thoroughly until well combined.

Refrigerate the raita for at least 5 minutes to allow the flavors to meld.

Serve the raita chilled, garnished with finely chopped coriander leaves.