POTATO, SWEET POTATO, AND PEA SALAD

Potato, Sweet Potato, and Pea Salad image

Number Of Ingredients 10

3 to 4 tablespoons Tamarind Paste
1/2 to 1 teaspoon Chaat Masala or store-bought
1 pound small white potato
1/2 pound small, pale-fleshed sweet potato
2 to 3 tablespoons peanut oil
1 cup frozen peas, thawed
1/2 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 cup finely chopped sweet onion, or white parts of scallions

Steps:

1. Prepare the tamarind paste and chaat masala. Then, in separate pots, cover the white potatoes and sweet potatoes in lightly salted water, bring to a boil, and cook until tender, about 15 minutes for the potatoes and 15 to 20 minutes for the sweet potatoes (depending on their thickness). Drain and let cool, then peel all the potatoes. Cut each white potato in half lengthwise, and cut the sweet potatoes into thick rounds.2. In large cast-iron or nonstick skillet, heat the oil over medium-high heat and cook the white potatoes and sweet potatoes until golden-brown on both sides, about 7 minutes, turning as needed. As you cook them, press each piece with the back of the spatula to flatten it as much as possible. Transfer to a plate, and when they are cool enough to handle, use clean fingers to coarsely break each piece into 2 or 3 smaller pieces.3. Add the peas to the same skillet and cook over medium-high heat, stirring, until barely golden, about 4 minutes.4. Mix the potatoes and sweet potatoes into the peas. Then add the tamarind paste, salt, cayenne pepper, chaat masala, and cilantro and cook, turning a few times as needed, about 2 minutes. Adjust seasonings, adding more salt, chaat masala, or tamarind, if needed. Transfer to a serving platter, top with the chopped onions 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