New potato and peanut salad recipe
Salads should have some body and bite to them, and work well as a side or a starter. This recipe is just that, since although it's called a salad, you could equally class it as a sabji. The fresh herbs, spices, onions and peanuts all add to the layers of flavour, with the nuts also contributing crunch. To save time here, this recipe uses ready-roasted peanuts – the ones sold in the snack aisle, which are slightly salted, are fine to use.
Ingredients
For the potatoes- 500 g new potatoes, cut into quarters
- 2 tbsp sunflower oil
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 10 fresh curry leaves
- 50 g roasted peanuts, slightly crushed with a pestle and mortar
- 1 onion, thinly sliced
- 1 green chilli, finely chopped
- 0.5 tsp salt
- 1 tsp chaat masala
- 1 handful fresh coriander (cilantro) leaves
- 1 handful fresh mint leaves
Details
- Cuisine: Indian
- Recipe Type: Potatoes
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Put the potato pieces in a pan, cover with water and bring to the boil, then cook for 5 minutes. Drain.
- Heat the oil in a baking tray in the oven for a minute. Add the drained potato to the hot oil, toss until well coated and roast for 12–15 minutes until cooked through and golden.
- Meanwhile, to make the dressing, heat the oil in a pan and add the cumin and mustard seeds. Once they start to sizzle, add the curry leaves and peanuts and cook over a medium to low heat for a minute.
- Then add the onion and green chilli and cook for 5 minutes until they have softened. Stir in the salt and chaat masala, then take the pan off the heat.
- Add the roasted potatoes and herbs to the pan and mix together until well combined. Serve warm or at room temperature.
This recipe is from Chetna's 30 Minute Indian by Chetna Makan. Published by Mitchell Beazley (£20).
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