Chef Kunal Kapur Shares A Flavorful Creamy Potato Salad Recipe Featuring Hung Curd And Spices Looking to try something refreshing with potatoes? Chef Kunal Kapur shares an easy, creamy potato salad recipe packed with hung curd, mustard paste, and fresh vegetables that everyone can enjoy. While crispy potato snacks and spicy curries are staples in many households, creamy potato salad offers a surprisingly vibrant alternative. Chef Kunal Kapur shared a wholesome recipe that combines tender boiled potatoes with a velvety hung curd dressing and crisp seasonal produce. With its balance of tangy spices and cooling textures, this dish serves as a satisfying side or light midday meal for all ages. Essential Ingredients For The Dish The recipe requires a straightforward list of ingredients, organized into the potato base, dressing, and fresh mix-ins. For the foundation, you will need 500 grams of potatoes, 1 tablespoon of salt, and 1 teaspoon of lemon juice. The signature rich dressing calls for the following items • ¾ cup hung curd (thick strained yogurt) • 2.5 tablespoons mustard paste • 1 tablespoon mustard oil • 1 teaspoon roasted and crushed cumin • 1.5 teaspoons chaat masala • 1 teaspoon lemon juice • ½ teaspoon black salt • 2 green chillies, chopped • Regular salt to taste To bring freshness and crunch to the salad, gather these vegetables and garnishes • ½ cup chopped onions • ½ cup chopped cucumber • ½ chopped tomato • ½ cup fresh pomegranate seeds • Handful of chopped fresh mint leaves • Handful of chopped fresh coriander leaves • Regular and black salt to taste Step-By-Step Preparation Guide Making this salad takes very little time once the ingredients are prepped. Follow these three simple stages to assemble the dish Cooking the potatoes: Begin by dicing 500 grams of potatoes into bite-sized cubes. Place them into a pot of boiling water seasoned with salt and cook until they become tender but hold their shape. Once boiled, drain the water completely and transfer the cooked potato cubes into a bowl to cool slightly. Whipping the spiced dressing: Take a large mixing bowl and add the ¾ cup of hung curd. Incorporate 2.5 tablespoons of mustard paste, 1 tablespoon of mustard oil, roasted crushed cumin, chopped green chillies, lemon juice, chaat masala, black salt, and regular salt. Whisk the mixture thoroughly until it forms a smooth, cohesive, and creamy dressing. Tossing and finishing: Add the cooled boiled potato pieces into the dressing bowl. Tip in the chopped onions, diced cucumber, tomatoes, sweet pomegranate arils, fresh mint, and coriander. Add a final pinch of salt and black salt according to your preference. Gently fold all the elements together until every potato cube and vegetable piece is evenly coated. Serve chilled or at room temperature for a refreshing culinary treat. What this means for you This recipe provides a simple, nutritious way to prepare a satisfying snack or side dish using common pantry staples. • Healthier Snacking: It provides a cooling, lighter alternative to traditional deep-fried potato snacks. Utilizing hung curd and raw vegetables adds wholesome texture and nutrition. • Time Efficiency: The preparation requires minimal hands-on cooking time once the potatoes are boiled. It can be whipped together in minutes for quick lunches or casual get-togethers. • Kid-Friendly Flavors: The creamy texture and subtle sweetness from pomegranate seeds appeal well to children. It offers an easy method to include raw greens and yogurt into family meals. • Cost-Effective Ingredients: Every item in the ingredient list is an affordable, standard household staple. Home cooks can avoid purchasing expensive bottled dressings or imported mayonnaise. Why this happened Chef Kunal Kapur shared this recipe to bring a fresh, zesty twist to standard potato dishes commonly cooked at home. • Innovative Home Cooking: Potatoes are typically fried or curried in domestic cooking. This recipe aims to introduce a refreshing, chilled alternative into everyday meal routines. • Indianized Creamy Dressing: Traditional creamy potato salads rely heavily on mayonnaise. The recipe replaces heavy processed sauces with strained curd, pungent mustard oil, and mustard paste for localized flavor. • Texture And Flavor Balance: Adding cucumbers, mint, and pomegranate counterbalances the starchiness of potatoes. This pairing ensures that each bite delivers both crisp texture and tangy notes. Questions & Answers 1. What is the primary base of the dressing in this salad? The dressing is primarily made using ¾ cup of hung curd, 2.5 tablespoons of mustard paste, mustard oil, and spices. 2. How many potatoes are needed for this recipe? The recipe calls for 500 grams of potatoes diced into small cubes and boiled until tender. 3. Which fresh vegetables and fruits are incorporated into the dish? The salad incorporates chopped onion, tomato, cucumber, mint, coriander, and ½ cup of fresh pomegranate seeds. 4. What spices are blended into the dressing? The dressing includes roasted crushed cumin, chaat masala, black salt, regular salt, green chillies, and lemon juice. https://trendkia.com/en/food/ubale-alu-aura-hnga-karda-se-taiyara-karen-yaha-jayakedara-krimi-salada-shepha-kunal-kapur-ne-sajha-kiya-asana-nuskha-44553 TrendKia — Har trend, sabse pehle.