Indian Potato Salad

Somewhere between potato salad and Coronation chicken, this is a tangy treat.

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
2 tbsp rapeseed oil
10g chopped garlic
40 to 75g chopped red onion
1 tomato, chopped
1 tsp turmeric
1 tsp brown mustard seeds
Pinch cumin seeds
2 tbsp dried curry leaves
1/2 tsp cardamom seeds
Pinch of salt
Freshly ground black pepper
450g baby red potatoes, washed and cut into quarters
235g sour cream
250ml water

Heat the oil in a large skillet over a medium-high heat and add the garlic and onion. Cook for 2 to 3 minutes, then add the chopped tomato and stir. Cook for 30 seconds and then add the turmeric, mustard seeds, cumin seeds, curry leaves, cardamom seeds, salt and pepper.

Add the potatoes and stir. Add the sour cream and water, stir and bring to a boil for 15 minutes, until the potatoes are cooked through. They are done when the sauce has thickened and the potatoes are tender.

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