by Kitchen Butterfly
View
my 200 recipes »
A&M's Testing Notes:
Expand CollapseKitchen Butterfly's Notes:
Expand600g waxy potatoes, peeled and left whole Ask a question about this ingredient
3 tablespoons unsalted butter, softened Ask a question about this ingredient
1 teaspoon cumin seeds, just crushed Ask a question about this ingredient
1 heaped teaspoon mustard seeds Ask a question about this ingredient
Pinch of tumeric powder Ask a question about this ingredient
1 tablespoon white wine vinegar Ask a question about this ingredient
1 cup mixed vegetables (carrots, corn, peas), cooked Ask a question about this ingredient
Salt and pepper, to season Ask a question about this ingredient
1 spring onion, sliced (both white and green) Ask a question about this ingredient
1/4 cup flaked almonds, toasted Ask a question about this ingredient
1/4 cup raisins Ask a question about this ingredient
Coriander-mint dressing (recipe below) Ask a question about this ingredient
Coriander leaves, to serve Ask a question about this ingredient
Put potatoes in a pan and cover with cold water and a pinch of salt. Bring to the boil and then turn down heat to simmer.
Ask a question about this stepWhile potatoes boil, heat butter in a small pan and put in the crushed cumin and mustard seeds. Let heat up slowly, till mustard seeds start to fizzle and pop. Remove from heat, add a pinch of turmeric powder and the white wine vinegar, stir well. Set aside
Ask a question about this stepTest potatoes for doneness, using a sharp knife. When cooked, strain off water and cut the potatoes into smaller pieces, while hot. Pour over the butter and vinegar mixture and the cooked vegetables and gently toss to combine. Check and adjust seasoning.
Ask a question about this stepJust before serving, top salad with flaked almonds, raisins, spring onions and coriander leaves. (Note that my husband enjoyed his with some iceberg lettuce.). Serve with the coriander-mint dressing.
Ask a question about this step4 tablespoons natural yogurt (I used Turkish yogurt, similar to Greek yogurt) Ask a question about this ingredient
50 g fresh coriander leaves, washed Ask a question about this ingredient
25 g fresh mint leaves, washed Ask a question about this ingredient
1 - 2 garlic cloves, without skin Ask a question about this ingredient
1 small green chili pepper Ask a question about this ingredient
Place all ingredients in a blender or food processor and blend till smooth
Ask a question about this stepRefrigerate till ready to serve
Ask a question about this step
Stephanie is the Head Recipe Tester of Food52.
