This Indian inspired potato salad is not only low-fat but it is also gluten-free.
- Preheat oven to 190°C. Place potato in a baking dish. Drizzle over oil. Roast for 45 minutes or until golden. Place in a large bowl.
- Meanwhile, heat a frying pan over low heat. Add the ground cumin, cumin seeds, coriander, turmeric and garam masala. Cook, stirring, for 1 minute or until aromatic.
- Combine the yoghurt, cumin mixture, salt, garlic and lemon juice in a small bowl. Add to the potato and toss to coat. Transfer to a serving bowl. Sprinkle with coriander to serve.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set