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Indian potato and cucumber salad with mint

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Ingredients for 2 servings:

  • 300 g potatoes, smaller
  • 225 g cucumber(s), peeled, diced
  • ¼ tsp cumin
  • ¼ tsp coriander seeds
  • some lemon juice
  • ¼ tsp Pul Biber
  • Salt and pepper, freshly ground
  • 1 pinch(s) of sugar
  • some mint leaves
  • 2 tbsp sesame oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

very refreshing

Boil the potatoes in their jackets and let them cool. Then cut them into smaller cubes. Mix them with the cucumber cubes. Toast the cumin and coriander in a dry pan, let them cool, and finely grind or pound them. Mix them into the potatoes with the Pul Biber. Finely chop the mint (amount according to your taste), toss it into the salad, and season with lemon, salt, pepper, and sugar. Finally, mix in the sesame oil and refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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