Indian potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Red or new potatoes scrubbed, cut in 1/2\" dice |
| ½ | teaspoon | Toasted cumin seeds |
| 1 | tablespoon | Garam masala |
| ⅔ | cup | Non-fat yogurt |
| 3 | tablespoons | (to 4 tb) lemon juice |
| 1 | Tomato, seeded cut in 1/2\" dice | |
| ½ | small | Onion(s), finely chopped |
| Salt and pepper | ||
| 3 | tablespoons | Cilantro, coarsely chopped |
| 1 | tablespoon | Mint, chopped (opt) |
Directions
1. Place the potatoes in a large saucepan with cold water to cover.
Bring to a boil, reduce the heat, and simmer until tender but not soft, 8-10 minutes. Drain the potatoes in a colander, then transfer to a mixing bowl.
2. Lightly toast the cumin seeds in a dry skillet over medium heat until fragrant and lightly browned, about 3 minutes. Set aside.
3. Stir the garam masala, « cup of the yogurt, and the lemon juice into the potatoes and let cool completely. Shortly before serving, stir in the tomato, onion, salt and pepper, half the cilantro and the mint. Correct the seasoning, adding salt, lemon juice, or garam masala to taste.
4, Transfer the salad to a platter or bowl. Spoon the remaining yogurt in the center and sprinkle the salad with the remaining cilantro and the cumin seeds.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 58 Submitted By DIANE LAZARUS On 10-26-95