Coconut And Potato Salad Recipes

Steps:

• 1. Boil the potatoes until they are soft. Peel them, and cut them into cubes and place them in a bowl. Refrigerate.
• 2. Mix together the yogurt, salt, and grated coconut in a large bowl. Heat the ghee in a small pan; then toss in mustard seeds. Cover the pan immediately so the seeds don't jump all over the stove. When the seeds have finished popping, add the ginger and the chili. Stir for a few seconds.
• 3. Empty this mixture into the bowl of yogurt - then add potatoes. Toss gently to give the potatoes an even coating of the yogurt and the spices.
• 4. Serve chilled. When serving, mound potato salad on plate or platter and alternate with sprigs of parsley and tomato wedges around the outside - resembling a wheel.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
• Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
• Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.