Bombay potato salad recipe
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- Serves 6
- Takes 35 mins
- 231 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 975kJ 231.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 29.4gProtein 6.1gFibre 5.3g
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- 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
