Potato Raita With Roasted Cumin And Black Peppercorns Recipes

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POTATO RAITA WITH ROASTED CUMIN AND BLACK PEPPERCORNS



Potato Raita with Roasted Cumin and Black Peppercorns image

Number Of Ingredients 7

1 large russet potato
1 1/4 teaspoons cumin seeds
1/2 teaspoon black peppercorn, or to taste
2 1/2 cups nonfat plain yogurt, whisked until smooth
1/3 teaspoon salt, or to taste
1/2 cup minced chives or scallion greens
1/2 red red bell pepper, finely chopped

Steps:

  • 1. Boil the potato in lightly slated water to cover until tender, then peel it, and chop it finely. Then, place the cumin and black peppercorns in a small nonstick saucepan and dry-roast over medium-high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or a spice grinder. 2. Place the yogurt in a serving bowl, mix in the potato, salt, and half the ground cumin-pepper mixture. 3. Add the chives and swirl lightly to mix, with a few of them as a garnish. Top with the remaining cumin-pepper mixture, scatter the red bell pepper over everything, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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