Salad Recipes

Indian Potato Salad

Ingredients:

1 1/2 pound red or new potatoes, scrubbed & cut into 1/2" dice
1/2 tsp toasted cumin seeds
1 tbsp garam masala ( see following recipe* )
2/3 cup nonfat yogurt
3 to 4 tbsp fresh lemon juice
1 tomato, seeded & cut into 1/2" dice
1/2 small red onion, finely chopped
3 tbsp coarsely chopped fresh cilantro
1 tbsp chopped fresh mint ( optional )

Directions:

Place the potatoes in a large sauce pan and cover them with cold water.
Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm.
Drain the potatoes in a colander then place them in a large bowl.

Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant.

Stir the garam masala, lemon juice, yogurt and potatoes together. Let the mixture cool completely.

Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro.
If you are using the mint, add that now as well.
Season to taste with the lemon juice, masala, and salt.

Place the salad on its platter or serving bowl. Spoon the yogurt into the center.
Sprinkle it with the remaining cilantro and cumin seeds and serve.

*Quick Garam Masla

Ingredients:

1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp sesame seeds
1/4 tsp black peppercorns
1/2 tsp kosher salt
1 cardamom pod

Directions:

Roast the ingredients in a dry skillet for about two minutes or until lightly browned and very fragrant.
Grind the mixture in a spice-mill or coffee grinder or pulverize it with a mortar and pestle.
This recipe should yield about one tablespoon.

If you enjoyed this recipe you can find it and others like it in Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking.