Indian potato salad

4 servings

Ingredients

Quantity Ingredient
1½ pounds Red or new potatoes scrubbed, cut in 1/2\" dice
½ teaspoon Toasted cumin seeds
1 tablespoon Garam masala
⅔ cup Non-fat yogurt
3 tablespoons (to 4 tb) lemon juice
1 Tomato, seeded cut in 1/2\" dice
½ small Onion(s), finely chopped
Salt and pepper
3 tablespoons Cilantro, coarsely chopped
1 tablespoon Mint, chopped (opt)

Directions

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

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