When an ex-boyfriend and I split, the thing I missed the most was this Indian vegetarian cookbook. I later brought it back into my life via Amazon, and to be honest, I've only ever made this lovely potato salad from it.
I don't make it slavishly anymore, following instruction to the t, but the idea is the same, and creamy potato salad with a spicy punch, and loads of color from the additions of pomegranate seeds and coriander. I adore fresh coriander!
The gist is simple, precook and quarter medium potatoes. Let cool.
Mix some low fat yoghurt with a bit of mayonnaise.
I then personally seasoned it with salt, pepper, a dash of garlic powder and piri piri.
I also added finely chopped red onion, but really, I think this can do without.
Give it all a good mix, and top with the pomegranate seeds and fresh, chopped coriander.
So simple, but it looks so daring on the table.
cheesecake bars with all the berries
13 hours ago