Yield: 4 servings
|¼ cup||Cilantro, coarsely chopped|
|1 tablespoon||Jalapeo pepper cored, seeded, chopped|
|8 \N||(to 10) mint leaves|
|1 tablespoon||Ginger, coarsely chopped|
|1½ pounds||Waxy potatoes Yellow Finn or Yukon Gold peeled, cut in 1 1/2\" cubes|
|¼ cup||Lime juice|
|½ teaspoon||Chaat powder|
Put the cilantro, jalapeo, mint and ginger in a food processor and process until finely chopped. Set aside.
Steam or boil the potatoes until they can be pierced easily with a fork, 15-20 minutes.
Meanwhile, mix the lime juice, chaat powder and salt in a large bowl.
Add the cooked, drained potatoes and toss gently to coat; they will absorb the juice quickly. Add the herb paste and toss again. Taste and adjust seasonings. Serve immediately or chill for 45 minutes and serve cold.
Fine Cooking June-July 1995
Submitted By DIANE LAZARUS On 06-09-95