Indian potato salad, masala yogourt, cilantro chutney, almonds and tamarind sauce
Brunch, Vegetarian, Gluten free, Vegetables and Fruits
A recipe with an Indian and vegetarina inspiration to it, filled with flavors that complete each other.
I suggest you find yourselves some Tamarind paste, it is easier to use and find.
Ingredients
Recipe for 2Potatoes
Masala Yogourt
Tamarind Sauce
Cilantro Chutney
Shaved almonds
Preparation time: 35 min
Preheat your oven at 400 °F
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Potatoes
Cut your potatoes in thin slices of 1 cm. Peel and chop your garlic. In a mixing bowl, mix your potatoes, garlic, tumeric, cumin and some salt and pepper, add olive oil. Spread on a baking sheet and cook in the oven at 400F for 15 minutes, we want a golden brown potato. Once cooked, add some chiseled green onions, mix, taste, rectify seasoning if needed.
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Masala Yogourt
In a mixing bowl, add your yogourt, Garam Masala and the juice and zest of your lime, taste and set aside.
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Tamarind Sauce
In a small cooking pot, add your Tamarind paste, stretch with a bit of water and add the honey. Bring to a boil and cook for 5 minutes. Pass through a sift, add water if needed, taste and set aside.
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Cilantro Chutney
Blend all your ingredients together, adding a bit of olive oil as ou go, until you get a pesto texture, season with salt and pepper, taste and set aside.
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Dressing proposition
In a nice flat plate, spread your yogourt evenly, lay on it the potatoes, now decorate with the chutney, almonds and tamarind sauce.
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Shaved almonds
In a frying pan, heat up your almonds on high heat without any oil or butter. Once you get a nice coloration, remove them from the pan into a bowl so they can cool down a bit.
Official partners
I suggest you find yourselves some Tamarind paste, it is easier to use and find.