Indian Spiced Potato Salad Food

BOMBAY POTATO SALAD

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil.
• Leaving the skins on, halve any larger potatoes, then place them all in the water and parboil for 8 to 10 minutes.
• Drain, steam dry, then transfer to a roasting tray. Crush slightly with a fork, drizzle with oil, then sprinkle over the cumin seeds and turmeric. Season, toss to coat, and roast in the oven for 20 to 25 minutes, or until golden and crisp.
• Peel, finely slice and place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak.
• Toast the seeds in a dry pan and set aside. Pick and finely chop the herb leaves.
• When the potatoes are ready, leave to cool a little, then transfer to a serving bowl. Add the onions, herbs, peas and a drizzle of oil. Toss to coat, then serve sprinkled with the toasted seeds.

SPICED POTATO SALAD

Steps:

• In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl.
• In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce.

BOMBAY POTATOES

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.