Real African Dishes: [MC-AllEthnic-Recipes] Indian Potato Salad

Saturday, June 12, 2010

[MC-AllEthnic-Recipes] Indian Potato Salad - 32g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Indian Potato Salad

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds red potatoes -- or new potatoes, scrubbed and cut into 1/2-inch dice
1/2 teaspoon toasted cumin seeds
1 tablespoon garam masala -- recipe below
2/3 cup nonfat yogurt
3 tablespoons fresh lemon juice -- to 4 tablespoons
1 tomato -- seeded and cut into 1/2-inch dice
1/2 small red onion -- finely chopped
salt and freshly ground black pepper
3 tablespoons coarsely chopped fresh cilantro
1 tablespoon chopped fresh mint -- optional

Place the potatoes in a large saucepan with cold water to cover. bring to
a boil, reduce the heat, and simmer the potatoes until tender but not
soft, 8 to 10 minutes. Drain the potatoes in a colander, then transfer to
a mixing bowl.

Lightly toast the cumin seeds in a dry skillet over medium heat until
fragrant and lightly browned, about 3 minutes. Set aside.

Stir the garam masala, 1/2 cup of the yogurt, and the lemon juice into the
potatoes and let cool completely. Shortly before serving, stir in the
tomato, onion, salt, pepper, half the cilantro, and mint (if using).
Correct the seasoning, adding salt, lemon juice, or garam masala to taste.

Transfer the salad to a platter or bowl for serving. Spoon the remaining
yogurt in the center and sprinkle the salad with the remaining cilantro
and the cumin seeds.

Makes 4 cups, enough to serve 4 to 6.

AuthorNote; I first tasted this unusual salad at a Boston Indian
restaurant called Bombay Club. Garam masala is a roasted spice mix. You
can buy it already made at Indian markets and gourmet shops. Or follow the
simplified recipe below.

QUICK GARAM MASALA
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon sesame seeds
1/4 teaspoon black peppercorns
1/2 teaspoon kosher salt
1 cardamom pod

Place the cumin, coriander, sesame seeds, peppercorns, salt and cardamom
pod in a dry skillet and roast lightly over medium heat until lightly
browned and very fragrant, about 2 minutes. Grind the mixture in a spice
mill or coffee grinder, or pulverize wit a mortar and pestle.

Makes 1 tablespoon.

Cuisine:
"Indian"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 147 Calories; 1g Fat (5.4% calories
from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0