Bombay Potato Salad with Yoghurt Dressing is a brilliant side dish. The tender potato are fried in warm Indian spices and absorb the flavour. Top Bombay Potato Salad with cucumber ribbons, coriander and dill. Sprinkle with pomegranate arils and serve with yoghurt dressing.
Bombay Potato Salad
Ingredients:
700g Wilcox Baby Perlas (or Baby new season potatoes)
15g ginger, peeled
3 garlic cloves, peeled
1 large tomato, quartered
4 tbsp ghee or vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
1 large onion, roughly chopped
1 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2-3/4 tsp chilli powder
2 green chillies, seeded, sliced
Cucumber ribbons, coriander leaves, dill sprigs and pomegranate arils, to serve
Yoghurt Dressing
1 cup thickened yoghurt
2 spring onions, very finely chopped
1/2 tsp paprika
1 tsp wholegrain mustard
Method:
Bring a large pot of salted water to the boil. Add potatoes and boil for 15 minutes or until tender. Drain.
Meanwhile, to make yoghurt dressing, combine yoghurt, spring onions and paprika in a blender or a bowl. Add mustard and season with salt and pepper to taste. Place in fridge until needed.
Place ginger, garlic and tomato in a blender and process until smooth. Set aside.
Heat ghee or oil in a large non-stick frying pan over a medium heat. Add cumin seeds and mustard seeds and, once cumin starts to darken, add onion. Cook, stirring, for 1 minute before stirring in ginger mixture, ground spices and chilli. Season with salt. Saute gently for 1-2 minutes.
Stir in Perlas and gently toss for 3-4 minutes to absorb flavours.
Arrange Perlas on a serving platter and surround with cucumber ribbons, coriander and dill. Sprinkle over pomegranate arils and serve with yoghurt dressing.
