Potato and onion hot pot salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Baby potatoes; boiled (200 g) | |
| 2 | tablespoons | Oil; (30 ml) |
| ½ | teaspoon | Cumin seeds; (2 g) |
| ½ | teaspoon | Green chilli-ginger paste; (2 g) |
| 10 | grams | Mint leaves; chopped fine |
| 3 | tablespoons | Curd; (45 ml) |
| Salt to taste | ||
| 12 | Baby onions; parboiled (100 g) | |
| 2 | tablespoons | Oil; (30 ml) |
| ½ | teaspoon | Cumin seeds; (2 g) |
| ½ | teaspoon | Chilli powder; (2 g) |
| ½ | teaspoon | Garlic paste; (2 g) |
| 3 | tablespoons | Curd; (45 ml) |
| Salt to taste | ||
Directions
FOR THE POTATOES
FOR THE ONIONS
To prepare the potatoes: HEAT oil and season with cumin seeds. Add baby potatoes, green chilli-ginger paste, mint leaves, curd and salt. Saute till the curd is almost absorbed and potatoes are evenly coated with spices.
To prepare the onions: Heat oil and brown cumin Seeds. Add the parboiled baby onions, chilli powder, garlic paste, curd and salt to taste. Saute till the curd gets absorbed and onions are evenly coated with spices. Mix both the vegetables roughly before serving.
Converted by MC_Buster.
NOTES : Baby potatoes and baby onions cooked in curd Converted by MM_Buster v2.0l.