Usha Singh

Like all of my recipes – this one was created because of “what we like and how it can be healthy”. It really did not take much “brain work” to figure this one out – cumin flavoured potatoes taste divine, and a generous dollop of seasoned yoghurt, a generous sprinkling peanuts and sesame seeds add the healthy and crunchy bit. So that it is somewhat healthy and not just a carb laden dish.

No matter the simple ingredients and method – this dish is packed with the wonderful earthy flavour of cumin and the cooling taste of the yoghurt – comfort and health packed into one amazing tasty dish

Potato Salad

15ml oil

5ml dry roasted cumin seeds (crush them a little bit)

4-5 curry leaves

2-3 dry red chilies or 5ml chili flakes

20ml finely chopped coriander leaves

12 baby potatoes cut in half

75ml water

50ml sesame seeds

125ml roasted peanuts

7ml lemon juice

7ml salt

250ml plain yoghurt (to serve)

50ml chopped coriander leaves (garnish)

Method

• Heat oil in a deep pan and add the cumin seeds, curry leaves, chilli and the 20ml finely chopped coriander
• Turn down the heat and allow the above to cook for a few seconds before adding the potatoes and water
• It should take about 10minutes for the potatoes to be cooked and soft – check them and if needed allow them to cook for a few more minutes
• Once again, increase the heat and add in the sesame seeds and peanuts and stir well before seasoning with lemon juice and salt
• Season the yoghurt with salt and more chilli if required and pour yoghurt over potatoes just before serving and garnish with chopped coriander and more peanuts
• This salad can be served warm or chilled (personally I like it warm)