KCB 6.5: North Indian Potato Salad
North Indian Potato Salad
Here's another sample from the wonderful world of potato salads. This recipe is very simply dressed in yogurt and sour cream with a lemon-mustard-mint flavour and a hint of chili.
• PREPARATION TIME: A few minutes
• COOKING TIME: 15 minutes
• COOLING TIME: 1/2 hour
• YIELD: Enough for 6 persons
• COOKING TIME: 15 minutes
• COOLING TIME: 1/2 hour
• YIELD: Enough for 6 persons
• 8 medium potatoes, unpeeled
• 1 tablespoon (20 ml) fresh lemon juice
• 1 1/2 teaspoons (7 ml) salt
• 2 tablespoons (40 ml) yogurt
• 3 tablespoons (60 ml) sour cream
• 1/2 teaspoon (2 ml) green chilies, seeded and minced
• 1 tablespoon (20 ml) safflower oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 tablespoon (20 ml) chopped fresh mint leaves
• lettuce leaves for decoration
• 1 tablespoon (20 ml) fresh lemon juice
• 1 1/2 teaspoons (7 ml) salt
• 2 tablespoons (40 ml) yogurt
• 3 tablespoons (60 ml) sour cream
• 1/2 teaspoon (2 ml) green chilies, seeded and minced
• 1 tablespoon (20 ml) safflower oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 tablespoon (20 ml) chopped fresh mint leaves
• lettuce leaves for decoration
1. Boil the potatoes whole in lightly salted water until soft. Peel and cut them into 2 1/2 cm (1-inch) cubes.
2. While the potatoes are still warm, place them in a bowl and add the lemon juice, salt, yogurt, sour cream, and chilies.
3. Fry the mustard seeds in oil in a small pan over moderate heat until the seeds crackle. Toss the oil and mustard into the salad; add three-quarters of the mint leaves. Allow the salad to cool for 1/2 hour. Serve it on a bed of lettuce leaves garnished with the remaining mint leaves.
|
Link to this page: https://prabhupadabooks.com/gvd/6/kcb-6-5-north-indian-potato-salad
|