Herbed Potato Salad | Food Diaries | Zarnak Sidhwa | Dessert

Cooked potatoes with vegetable stock, with a pinch of garlic and there you have it, Herbed Potato Salad! It’s really healty and easy to make.

Watch this Masala TV video to learn how to make Herbed Potato Salad and Bohri mutton khurdi Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 8 January 2020.

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Herbed potato salad

Ingredients

Potatoes chopped 1 kg
Vegetable stock 1 cup
Garlic 2 cloves
Yogurt 1 cup
Mixed herbs 1 tsp
Mayonnaise 1 cup
Cream ½ cup
Vinegar 1tbsp
Coriander chopped 3-4 leaves
Peanuts for garnish 5-6
Salt Pinch
pepper Pinch

Method :

Cook the potatoes with the vegetable stock, garlic and salt, drain them and spread them out so that the excess water dries up and they don`t get sticky. In another bowl, mix yogurt, mixed herbs, mayonnaise, cream, vinegar, few coriander leaves chopped. Stir in the potatoes and garnish with remaining coriander leaves and spring onion greens and peanuts.

Refrigerate until chilled and serve.

Bohri mutton khurdi:

Ingredients

Mutton on the bone 300gm
Onion sliced 1
Bay leaves 2
Green chilies slit 2
Habanero sauce 2tbsp
Ginger paste ½ tbsp
Garlic paste ½ tbsp
Salt to taste
Water 1 cup
Oil 1tbsp
Cumin seeds 1tsp
Whole black peppercorns 4
Cloves 2
Cinnamon stick 1 inch
Whole wheat flour 1tbsp
Milk 1 cup
Salt to taste
black pepper powder 1tsp
mint leaves chopped 2
Lemon wedges to serve

Method :
In a pressure cooker, combine the mutton, onion, bay leaves, green chilies, ginger, garlic, salt, Habanero sauce and water. Let cook till done. Heat oil, add the cumin seeds, peppercorns, cinnamon, cloves. Once the spices begin to sizzle, add the whole wheat flour and mix well along with the oil and spices.

Add the milk, whisking continuously, ensuring no lumps are formed and allow the soup to thicken. Add salt and pepper and mutton and all the remaining contents of the pressure cooker. Give the mutton khurdi a brisk boil for 3 to 4 minutes.

Once done, turn off the heat, check the salt and seasonings and adjust to your taste. Serve the soup hot along with some mint leaves and lemon wedges.

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