Roasted Potato Salad

Roasted potatoes tossed with spices and tamarind pulp.

New Update
Main Ingredients Potatoes, Dried pomegranate seeds (anardana)
Cuisine Fusion
Course Salads
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Roasted Potato Salad

  • 8 medium Potatoes
  • 1 teaspoon Dried pomegranate seeds (anardana)
  • 1/2 teaspoon Cumin seeds
  • as required Salt
  • to taste Black salt (kala namak)
  • 1/2 teaspoon Black pepper powder
  • 1/4 teaspoon Red chilli powder
  • 2 tablespoons Fresh coriander leaves
  • 1 medium Spring onions with greens chopped
  • 1 teaspoon Tamarind pulp


  1. Preheat oven to 200°C. Wash the potatoes, dry them and then prick them with a fork. Spread one centimetre thick layer of salt on a baking tray. Place the potatoes over this keeping distance between each. Cook in the preheated oven for twenty five to thirty minutes or till cooked. Alternately cook in a microwave oven for seven to eight minutes on HIGH. Cool them completely.
  2. Cut roasted potatoes along with their skin into one inch pieces. Roast cumin seeds on a hot tawa for half a minute, stirring continuously. Cool and grind to a powder with pomegranate seeds. Mix cumin-pomegranate seed powder, black salt, black pepper powder, red chilli powder, coriander leaves and spring onion. Add tamarind pulp and mix thoroughly. Add a little water if required. Toss the roasted potato pieces in this dressing. Arrange in a serving dish and serve.

Nutrition Info

Calories 912
Carbohydrates 208.6
Protein 16.4
Fat 2
Other Fiber Potassium- 2302.1mg