Indian Style Curried Potato Salad

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs baby red potatoes
• 2 tablespoons oil
• 1/3 cup cashew pieces
• 1/2 onion, finely chopped
• 1 tablespoon minced gingerroot
• 1 clove garlic, minced
• 4 teaspoons madras curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 3 tablespoons water
• 2 tablespoons plain yogurt
• 1/4 cup cilantro leaf, chopped

Recipe

• 1 wash the potatoes well; do not peel them- cut them in half if they're small, into quarters if large.
• 2 heat the oil in a skillet over medium heat; add the cashews and cook until browned, 2 to 3 minutes.
• 3 remove the nuts from the skillet and set them aside.
• 4 in the remaining oil, cook the onion, ginger and garlic over medium-low heat until very tender, about 5 minutes.
• 5 stir in the curry powder, turmeric and salt; add the potatoes and toss with the seasonings.
• 6 add the water and yogurt, cover and cook over medium heat until the potatoes are tender, 20 to 25 minutes.
• 7 if the heat is too high and the potatoes dry out, add water, a tablespoon at a time (there should be no excess liquid remaining in the pan).
• 8 stir in the cashews, then the cilantro.
• 9 turn the salad out onto a platter or into a bowl and serve at room temperature.
• 10 source: from the la times.