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    You are in: Home / Recipes / Indian Style Curried Potato Salad Recipe
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    Indian Style Curried Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Julesong's Note:

    Playing Recipe Alphabet, and here's my "I" entry. :) I haven't made this recipe yet, but it looks delicious! I think I'd like to try this after it's been chilled, as well as warm as indicated.

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    Units: US | Metric


    1. 1
      Wash the potatoes well; do not peel them- cut them in half if they're small, into quarters if large.
    2. 2
      Heat the oil in a skillet over medium heat; add the cashews and cook until browned, 2 to 3 minutes.
    3. 3
      Remove the nuts from the skillet and set them aside.
    4. 4
      In the remaining oil, cook the onion, ginger and garlic over medium-low heat until very tender, about 5 minutes.
    5. 5
      Stir in the curry powder, turmeric and salt; add the potatoes and toss with the seasonings.
    6. 6
      Add the water and yogurt, cover and cook over medium heat until the potatoes are tender, 20 to 25 minutes.
    7. 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. 8
      Stir in the cashews, then the cilantro.
    9. 9
      Turn the salad out onto a platter or into a bowl and serve at room temperature.
    10. 10
      Source: from the LA Times.

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    Ratings & Reviews:

    • on June 21, 2002


      sounds great I've done variations of this. I might suggest you toast the Cashews first.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Indian Style Curried Potato Salad

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 278.1
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 2.2 g
    Cholesterol 1.0 mg
    Sodium 308.9 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 5.1 g
    Sugars 2.9 g
    Protein 5.9 g

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