Ingredients for Indian Style Curried Potato Salad
- Baby Red Potatoes
- Oil
- Cashew Pieces
- 1 medium onion, finely chopped
- Gingerroot
- 2 cloves garlic, minced
- Madras Curry Powder
- Ground Turmeric
- Salt to taste
- Water
- 1/4 cup plain yogurt
- Cilantro Leaf
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How to Make Indian Style Curried Potato Salad
- Boil 1 lb potatoes until tender (about 15-20 minutes). Drain and let cool slightly.
- While potatoes are boiling, finely chop 1 medium onion and 2 cloves garlic.
- Heat 2 tablespoons vegetable oil in a large pan over medium heat. Add the onion and garlic and sauté until softened (about 5 minutes).
- Stir in 2 tablespoons curry powder, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (optional). Cook for 1 minute, stirring constantly, until fragrant.
- Add 1/2 cup chopped cilantro, 1/4 cup chopped fresh mint, 1/4 cup plain yogurt, and 2 tablespoons lemon juice to the pan. Stir to combine.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the pan with the curry sauce.
- Gently toss to coat the potatoes evenly in the sauce. Season with salt and pepper to taste.
- Serve warm or chill for at least 30 minutes before serving. Garnish with extra cilantro and a squeeze of lemon juice, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
11g
Carbs
12g
