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Indian spiced potato and iceberg salad with yoghurt

Name: Indian spiced potato and iceberg salad with yoghurt recipe
Yield: 4
Ingredients: 1 kg chat potatoes, halved or quartered, depending on size; 400g can chickpeas, drained, rinsed; 1/4 cup (60ml) vegetable oil, plus extra to shallow fry; 1 tsp each cumin seeds, brown mustard seeds & crushed coriander seeds; 1 tsp ground turmeric; Finely grated zest of 1 lime, plus lime halves to serve; 2 long green chillies, thinly sliced; 1 small onion, thinly sliced & separated into rings; 3 curry leaf sprigs; 1 iceberg lettuce, outer leaves torn, heart cut into wedges; Coriander leaves & mint leaves, to serve; 500g Greek yoghurt; 1 tbs finely grated ginger; 1 garlic clove, finely grated; 1/2 tsp ground chilli, or to taste

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by Emma Knowles

Dec 07, 2020

Potato and lettuce salad has never been tastier.

1 kg chat potatoes, halved or quartered, depending on size
400g can chickpeas, drained, rinsed
1/4 cup (60ml) vegetable oil, plus extra to shallow fry
1 tsp each cumin seeds, brown mustard seeds & crushed coriander seeds
1 tsp ground turmeric
Finely grated zest of 1 lime, plus lime halves to serve
2 long green chillies, thinly sliced
1 small onion, thinly sliced & separated into rings
3 curry leaf sprigs
1 iceberg lettuce, outer leaves torn, heart cut into wedges
Coriander leaves & mint leaves, to serve

Drained yoghurt

500g Greek yoghurt
1 tbs finely grated ginger
1 garlic clove, finely grated
1/2 tsp ground chilli, or to taste

Method

1.

For the drained yoghurt, place yoghurt in a sieve lined with paper towel or a clean Chux set over a deep bowl and chill for 2 hours to drain. Discard brine, then combine yoghurt with ginger, garlic, chilli and season to taste. Refrigerate until needed.
2.

Preheat oven to 200°C. Place potato in large saucepan and cover with cold salted water. Bring to the boil and cook for 10-15 minutes until par-cooked. Drain well and transfer to a large bowl with chickpeas, oil, spices and lime zest. Mix to combine and season to taste. Spread on a large baking tray lined with baking paper and roast for 40-45 minutes until crisp and golden brown. Cool to room temperature.
3.

Heat 1cm oil in a small saucepan over medium-high heat until shimmering. Add chilli and fry for 30 seconds or until crisp, then remove with a slotted spoon. Add onion and fry, stirring frequently, for 1-2 minutes until golden brown, then remove with a slotted spoon. Remove oil from the heat, add curry leaves and fry until crisp. Remove with a slotted spoon.
4.

Spread yoghurt mixture on a serving platter and scatter with lettuce and potato and chickpea mixture. Drizzle with a little of the frying oil from the onion and curry leaves and squeeze over a little lime juice. Scatter with fried chilli, onion, curry leaves, coriander and mint. Serve with lime halves alongside.