A delicious side dish known for its rich flavors and aromatic spices inspired by traditional Indian cuisine, famous for its diverse use of spices. This salad can be served alongside main meals or enjoyed as part of a vegetarian spread. It is simple, filling, and full of bold taste.
Cooking time: 30 minutes
Serves: 6 people
Ingredients
600 g potatoes (firm, peeled, and boiled whole)
3 tbsp unsalted soft butter
1 tsp cumin seeds (lightly crushed)
1 tbsp mustard powder
A pinch of turmeric
1 tbsp white vinegar
1 cup mixed vegetables (cooked: carrots, corn, peas)
Salt, to taste
Black pepper, to taste
1 spring onion (chopped)
¼ cup almonds (toasted slices)
¼ cup raisins
Fresh coriander leaves (for garnish)
Method
Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer until fully cooked.
While the potatoes cook, melt the butter in a small pan. Add cumin seeds and mustard seeds until they start to pop.
Add turmeric and white vinegar, stir well, then remove from heat and set aside.
Once cooked, drain the potatoes and cut them into chunks while still warm.
Add the spiced butter mixture and cooked vegetables, then gently mix. Season with salt and black pepper.
Before serving, garnish with toasted almonds, raisins, spring onions, and fresh coriander leaves. Serve with coriander and mint sauce if desired.
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