Best Indian Spiced Potato Salad Recipes

BOMBAY POTATO SALAD

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil.
• Leaving the skins on, halve any larger potatoes, then place them all in the water and parboil for 8 to 10 minutes.
• Drain, steam dry, then transfer to a roasting tray. Crush slightly with a fork, drizzle with oil, then sprinkle over the cumin seeds and turmeric. Season, toss to coat, and roast in the oven for 20 to 25 minutes, or until golden and crisp.
• Peel, finely slice and place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak.
• Toast the seeds in a dry pan and set aside. Pick and finely chop the herb leaves.
• When the potatoes are ready, leave to cool a little, then transfer to a serving bowl. Add the onions, herbs, peas and a drizzle of oil. Toss to coat, then serve sprinkled with the toasted seeds.

ALOO MASALA (SPICED POTATOES)

Steps:

• Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
• In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
• Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

SPICED POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with at least 2 inches of cold water. Bring to a boil over high heat and season generously with salt. Reduce heat and simmer until potatoes are tender and easily pierced with a knife, about 12 minutes. Transfer with a slotted spoon to a cutting board or plate; let cool. Add peas to simmering water and cook 1 minute. Drain and transfer to a bowl filled with ice water to stop cooking. Drain.
• Whisk together simmer sauce and yogurt in a large bowl until thoroughly combined. Halve potatoes and add to yogurt mixture along with peas, stirring to combine. Refrigerate until chilled, at least 1 hour. Stir in herbs before serving.