Roasted Potato Salad

Ingredients 

• 8 medium potatoes
• 1 teaspoon dried pomegranate seeds (anardana)
• 1/2 teaspoon cumin seeds
• Salt to taste
• Black salt (kala namak) to taste
• 1/2 teaspoon black pepper powder
• 1/4 teaspoon red chilli powder
• 2 tablespoons chopped fresh coriander leaves
• 1 medium spring onions with greens, chopped
• 1 teaspoon tamarind pulp

Method

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