Potato salad the Indian way! Tangy aaloo salad goes well with rice or chapati and a meat dish.
Ingredients:
- 3-4 large potatoes
- 1 large onion chopped very fine
- 2 tomatoes chopped fine
- 2 green chilllies chopped fine
- 5-6 cloves of garlic minced
- 1 tsp chaat masala
- 1 tsp cumin seeds roasted and ground coarsely
- 3 tbsps lime/lemon juice
- 1 tbsp mustard oil
- 1/2 tsp sugar
- Salt to taste
- Coriander leaves chopped fine to garnish
Preparation:
- Wash potatoes well and boil with salt. Cool, peel and cut into medium-sized cubes.
- Put the potatoes in a large salad bowl and add the onion, tomatoes, green chillies, garlic and coriander. Do not mix now.
- In a small bottle (must have a tighly-fitting cover), mix the lime/lemon juice, mustard oil, salt, cumin powder, chaat masala and sugar. Put the lid on and shake the bottle to mix all the ingredients in it well.
- Pour the dressing over the salad and gently mix everything together to avoid breaking the potatoes.
- This salad tastes best when served at room temperature.
