Ingredients
8 medium red potatoes, boiled and cut into cubes
1/2 large Vidalia onion chopped fine
8 ounces of plain yogurt
1 tsp sugar
2 tsp Garam Masala
1 tsp salt
2 TBS roasted cumin seeds
1/4-1/2 cup chopped cilantro
1/3 cup toasted cashews (optional)
Preparation
Wash and boil 8 medium red potatoes until done (don’t overcook). Peel and chop fine 1/2 large Vidalia onion. Roast cumin seeds in black iron skillet till aromatic. Roast cashews in separate small skillet till slightly brown. Chop fine. Wash and chop cilantro.
Combine yogurt with Garam Masala, sugar, salt and add warm potatoes, onion till mixed. Add toasted cumin seeds. Right before serving, top with cilantro and toasted cashews.
Serves 6-8
