Indian Potato Salad

Summary

Ingredients

• 500 g potato (s), waxy
• 1 small Head cauliflower
• Water (salt water)
• 1 tomato (s)
• 1 bunch mint, fresh
• 250 g yourt
• salt
• some ground cumin
• Coriander, ground
• Chili powder
• turmeric
• 1 tablespoon lemon juice
• 1 tablespoon oil, neutral

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Instructions

1. Brush the potatoes and cook them in water not too soft. Let cool down. Wash the cauliflower, peel off the leaves. Cut the cabbage into individual florets. Heat salt water in a larger saucepan. Cook the cauliflower florets for 4 - 6 minutes until they are firm to the bite. Immediately place in a sieve, quench with cold water and drain. Wash and dice the tomato.
2. Rinse the mint with cold water and shake dry. Pluck the leaves off and put a few aside for later. Chop the others so finely that they almost become puree and mix with the yoghurt, spices and oil. Don`t forget salt!
3. Peel and dice the potatoes. Mix with the cauliflower, tomato and yoghurt sauce. Season to taste and serve with mint leaves.