Roasted Potato Salad Roasted potatoes tossed with spices and tamarind pulp. By Sanjeev Kapoor 02 Jun 2016 in Recipes Course New Update Main Ingredients Potatoes, Dried pomegranate seeds (anardana) Cuisine Fusion Course Salads Prep Time 6-10 minutes Cook time 26-30 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Roasted Potato Salad 8 medium Potatoes 1 teaspoon Dried pomegranate seeds (anardana) 1/2 teaspoon Cumin seeds as required Salt to taste Black salt (kala namak) 1/2 teaspoon Black pepper powder 1/4 teaspoon Red chilli powder 2 tablespoons Fresh coriander leaves 1 medium Spring onions with greens chopped 1 teaspoon Tamarind pulp Method Preheat oven to 200°C. Wash the potatoes, dry them and then prick them with a fork. Spread one centimetre thick layer of salt on a baking tray. Place the potatoes over this keeping distance between each. Cook in the preheated oven for twenty five to thirty minutes or till cooked. Alternately cook in a microwave oven for seven to eight minutes on HIGH. Cool them completely. Cut roasted potatoes along with their skin into one inch pieces. Roast cumin seeds on a hot tawa for half a minute, stirring continuously. Cool and grind to a powder with pomegranate seeds. Mix cumin-pomegranate seed powder, black salt, black pepper powder, red chilli powder, coriander leaves and spring onion. Add tamarind pulp and mix thoroughly. Add a little water if required. Toss the roasted potato pieces in this dressing. Arrange in a serving dish and serve. Nutrition Info Calories 912 Carbohydrates 208.6 Protein 16.4 Fat 2 Other Fiber Potassium- 2302.1mg #Black pepper powder #Black salt (kala namak) #Cumin seeds #Dried pomegranate seeds (anardana) #Fresh coriander leaves #Potatoes #Red chilli powder #Salt #Tamarind pulp Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article