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Sep 3, 2008 11:11 am US/Pacific

Seasoned Potatoes in Creamy Yogurt

Reporting
Tina Macuha

Seasoned Potatoes in Creamy Yogurt

Red potatoes – 8

Vegetable oil – 4 T

Roasted unsalted peanuts – 3 T

Unsalted Cashew nuts – 3 T

Asafetida – a sprinkle

Cilantro – 3 T (finely chopped)

Ground black pepper – 1 tsp

Salt – 11/4 tsp

Lemon Juice – 2 T

Roasted cumin powder – 1 T

Yogurt – 1 cup

Butter milk – 1/3 cup

Red Chilli powder – 1/8th tsp

  • Cut the potatoes in half with skin on and boil until they are fork tender.
  • Cool and cut them in ½ inch dice and place in a salad bowl.
  • Heat oil in a pan, and add peanuts and cashew nuts and fry until golden brown, add the asafetida in the end.
  • Pour the oil and nuts over the potatoes.
  • Add the rest of the ingredients and toss gently until they are well coated.
  • Sprinkle the red chilli powder and serve.
  • This can be served either at room temperature or slightly chilled.

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