Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Red or new potatoes 1 Tomato, seeded
-scrubbed, cut in 1/2" dice -cut in 1/2" dice
1/2 ts Toasted cumin seeds 1/2 sm Onion(s), finely chopped
1 tb Garam masala Salt and pepper
2/3 c Non-fat yogurt 3 tb Cilantro, coarsely chopped
3 tb (to 4 tb) lemon juice 1 tb Mint, chopped (opt)

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

Browse by categories