Crunchy Indian potato salad - with Cumin Rubbed Smoked Garlic

Ingredients
800g (1 1/2lb) charlotte potatoes
1 tsp vegetable oil
1 tbsp butter
1 tsp ground coriander
1 tsp ground cumin
1/2 green chilli, finely chopped
100g (3 1/2oz) rocket
1/2 cucumber, finely sliced
1 carrot, sliced into ribbons
2 cloves crushed Cumin Rubbed Smoked Garlic
4 tbsp mango chutney
1/2 lemon, juiced
1 tbsp chopped coriander
4 spring onions, trimmed and finely chopped
2 limes, 1 juiced and 1 cut into wedges
1 tsp toasted sesame seeds
2 poppadoms, crushed into pieces

Method

Bring a large pan of salted water to the boil and cook the potatoes for 15 minutes. Once the potatoes are cooked, drain and allow to steam dry for 5 minutes.

Meanwhile, heat the oil and butter in a large frying pan, then add the ground coriander, crushed Cumin Rubbed Smoked Garlic, ground cumin and chilli and cook for 2-3 minutes or until fragrant. Add the drained potatoes and crush them gently to flatten. Cook the potatoes on a medium-high heat for 5 minutes, turning once until golden and crispy.

Once the potatoes are cooked, stir through the coriander and spring onions and mix well to combine. Squeeze over the lime juice, mix the potatoes together with the rocket, cucumber and carrot, and sprinkle over the sesame seeds and poppadom pieces.

Combine the mango chutney and lemon together in a bowl and drizzle over the salad.

Serve with lime wedges on the side.

 


Acknowledgements

Based on a recipe featured by Tesco Real Food


SMOKED GARLIC

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