I wasn't quite sure what to call this spiced up vegetable stir-fry, but it really is rather like a dry side salad, so a salad it is. I cooked up a three course Indian meal and this delightful little dish made up the vegetable component of the dinner. It's incredibly easy to make, and if you want to save time, roast or boil your potatoes the evening before or in the morning before you really get down to kitchen business.
Chaat — or chat — masala is essential in this dish, and can easily be made in your own kitchen (see this recipe here) or purchased from Indian grocery stores. Overall, this dish is rather mild on the heat side, making it a lovely and tempering accompaniment with some zesty flare to a spicy butter paneer masala. I also served a split mung and basmati rice kitcheree. It was a fine meal that was rather a homage to the culinary traditions of northern India.
This would be a good salad to take along for an outdoor outing as it contains no dairy and won't spoil as quickly in the hot sun as many other potato salads do that are dressed with mayonnaise or include cheese.
|Indian-Style Potato and Green Bean Chaat Salad|
|Recipe by Lisa Turner|
Published on May 7, 2013
Simple, zesty and tangy Indian spiced potato and green bean salad with chaat masala — a colorful and delicious accompaniment to any Indian meal
More spicy potato dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Bengali-Style Crunchy Potatoes
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Samosa-Style Stuffed Baked Potatoes
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