Spiced yoghurt potato salad

This Indian inspired potato salad is not only low-fat but it is also gluten-free.

Recipe «Spiced yoghurt potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1.2kg Baby Coliban potatoes, halved, 2 tbsp olive oil, 2 tsp ground cumin, 1 tsp cumin seeds, 2 tsp ground coriander , 1/4 tsp ground turmeric, 2 tsp garam masala, 200g natural yoghurt , 1 tsp salt, 3 garlic cloves, crushed, 1 tbsp fresh lemon juice, 2 tbsp fresh coriander leaves.

Ingredients:

• 1.2kg Baby Coliban potatoes, halved 
• 2 tbsp olive oil 
• 2 tsp ground cumin 
• 1 tsp cumin seeds 
• 2 tsp ground coriander 
• 1/4 tsp ground turmeric 
• 2 tsp garam masala 
• 200g natural yoghurt 
• 1 tsp salt 
• 3 garlic cloves, crushed 
• 1 tbsp fresh lemon juice 
• 2 tbsp fresh coriander leaves 

Instructions

1. 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.
2. 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.
3. 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.