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Spiced yoghurt potato salad
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Healthy Indian potato salad, gluten-free.
Ingredients:
  • 1.2kg Baby Coliban (Chat) potatoes, halved (see note)
  • 5.00 gm ground cumin
  • 1 tsp cumin seeds
  • 1/4 tsp ground turmeric
  • 2 tsp garam masala
  • 200g natural yoghurt
  • 3 garlic cloves, crushed
  • 21.00 gm fresh lemon juice
  • 40.00 ml fresh coriander leaves
Instructions:
  • Preheat your oven to 190°C. Place the potato in a baking dish and generously drizzle with oil. Roast for about 45 minutes until beautifully golden. Transfer the potato to a large mixing bowl.
  • Heat a frying pan over low heat. Add ground cumin, cumin seeds, coriander, turmeric, and garam masala. Stir and cook for 1 minute until fragrant.
  • Mix together the yogurt, cumin mixture, salt, garlic, and lemon juice in a small bowl. Pour over the potatoes and mix well. Transfer to a serving bowl and garnish with fresh coriander before serving.

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