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Bombay potato salad recipe
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16 ratings
Created by The Tesco Recipes team
Go for bold Indian spices with this Bombay potato salad. Served with a fresh raita and mango chutney, it's a perfect potato salad with a twist to serve at a summer gathering. See method
Ingredients
- 1kg baby potatoes, cut into 2cm slices
- 2 tbsp garam masala
- 2 tbsp coriander seeds, slightly crushed
- 2 tbsp dried curry leaves
- 3 tbsp sunflower oil
- 1 red onion, sliced into 1cm thick slices
- 10g fresh coriander, chopped
- mango chutney, to serve (optional)
For the raita
- ½ cucumber
- 200g low-fat Greek-style yogurt
- 1 lemon, juiced
- ½ tsp garam masala
- 10g fresh mint leaves, finely chopped
Very low in salt and a source of fibre
Each serving contains
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Energy
975kj
231kcal
12%
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Fat
9g
13%
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Saturates
2g
8%
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Sugars
6g
6%
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Salt
0.2g
2%
of the reference intake
Carbohydrate 29.4g
Protein 6.1g
Fibre 5.3g
Method
- For the raita, grate the cucumber, then transfer to a sieve or colander set over a bowl. Set aside to drain.
- Meanwhile, boil the potato slices in a large saucepan for 5-8 mins until tender. Drain, transfer to a large bowl to steam dry for 1-2 mins. Toss with the spices, curry leaves and oil.
- Heat a griddle pan to high. Griddle the potatoes in batches for 2-3 mins each side until charred. Repeat with the onion, griddling for 2-3 mins each side until lightly charred.
- Meanwhile, squeeze out any liquid from the cucumber and transfer to a bowl. Add the remaining raita ingredients and some seasoning; mix well.
- Serve the potatoes topped with the onion and coriander, alongside the raita and mango chutney, if using.
See more Indian recipes