Crunchy, crispy and spicy all over, this Indian potato salad is a dinner party favourite. Purple onions, green limes and red pomegranate seeds make this a real rainbow of a dish
- Parboil the potatoes for 8-10 mins until just tender. Drain and let them steam in the colander for a couple of mins. Put the potatoes and turmeric in a bowl and toss to coat.
- Melt the butter in a frying pan over a medium heat. Add the cumin seeds and ginger, then fry for 1-2 mins until fragrant. Add the potatoes, increase the heat to high and fry for 10 mins, stirring occasionally, until crispy.
- Remove from the heat and transfer to a serving bowl with the garam masala, chilli powder, tamarind paste and a pinch of salt. Dollop over the yogurt, then scatter with the red onion, chilli, pomegranate seeds and the coriander. Serve with the lime wedges for squeezing over.
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