Indian Potato Salad With Cilantro Omelet Recipes

INDIAN POTATO SALAD WITH CILANTRO OMELET

Steps:

• To cook the potatoes, bring a pot of salted water to a boil. Lower the potatoes into the hot water and cook until tender but not falling apart, about 5 minutes after the water returns to a boil. While the potatoes cook, warm the oil in a saucepan on medium heat. Sizzle the cumin seeds for a few seconds and then stir in the salt, curry powder, and cayenne. Remove from the heat. Drain the cooked potatoes and place them in a bowl. Pour the hot seasoned oil over the potatoes and add the scallions, bell pepper, and cilantro. Stir gently and set aside.
• To make the omelet, whisk the eggs in a small bowl until frothy. Heat the oil in a skillet on medium heat. Pour the eggs into the skillet. When the bottom is set, sprinkle on the cilantro and a little salt and fold the omelet in half. Cook covered until the eggs are set and the bottom is browned. Slice into wedges.
• Serve each wedge of warm omelet with potato salad topped with a dollop of yogurt.
• Replace the salt with 1 1/2 teaspoons Cumin Salt (page 241) and keep or omit the cumin seeds.
• In this potato salad, we love the flavor of our homemade Curry Powder.
• This is a satisfying meal as is, but if you want to indulge, serve one of our chutneys on the side (pages 229, 231). Have a cup of Red Lentil Soup with Greens (page 121) to start, and for dessert, Mango Coconut Sorbet (page 271) or Lemon Coconut Tapioca Pudding (page 276).

AMANDA'S DELICIOUS CILANTRO POTATO SALAD

Steps:

• Cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender, about 15 minutes or so (will vary based on size of potatoes).
• Drain and cool.
• Cut potatoes into bite sized chunks.
• Stir together the mayonnaise, chilies, chopped cilantro, green onions, lime juice, garlic, black pepper, and remaining 1 teaspoons salt in a large bowl.
• Add potatoes and toss to coat.
• Cover and chill at least 4 hours.
• Just before serving, stir in bacon crumbles and garnish with additional fresh cilantro.

INDIAN POTATO SALAD

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Place potato pieces in single layer on cookie sheet. Drizzle with olive oil. Sprinkle with mustard seed, kosher salt, cumin and garam masala; toss to coat well.
• Bake 35 to 40 minutes or until potatoes are brown and beginning to crisp. Cool completely.
• In medium bowl, mix cooled potatoes, yogurt, cilantro, salt and pepper.