• Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

This spicy potato salad is perfect when served with Indian cuisine, such as rice and curries. This recipe was first published in Flavours magazine.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 500g baby potatoes
  • 1tsp palm oil
  • 1tbsp margarine
  • 1/2tsp cumin seeds
  • 1/2tsp chilli powder
  • 150g cherry tomatoes, halved
  • 1 onion, peeled and thinly sliced
  • 2 green chillies, sliced
  • 1tsp chaat masala
  • fresh mint, to garnish


  1. Wash potatoes thoroughly and boil in salted water for 8-10 minutes (size-dependent) or until soft but firm when poked with a fork. Drain boiling water and peel potatoes or keep with skin on.
  2. Heat oil and margarine in a pan until margarine is fully melted. Add cumin seeds, chilli powder and boiled potatoes. Sauté the potatoes until light brown to allow for flavour absorption.
  3. Cool potatoes. Combine with cherry tomatoes, onion, green chillies, chaat masala and mint. Serve cold.

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