Potato, Sweet Potato, and Pea Salad

This is a recipe I adapted from Neelam Batra's 1,000 Indian Recipes. It's fairly simple, and tastes great! It's a little sour/tangy which I really like. It tasted even better the next day, cold from the refrigerator.

Ingredients:

• 1.5 tablespoons tamarind paste (the book called for 3 -4 tablespoons, but I reduced)
• 1 teaspoon chaat masala
• 1 pound white potatoes ( I used russet)
• 1/2 pound sweet potatoes
• 2 to 3 tablespoons vegetable oil
• 1 cup frozen peas, thawed
• salt, to taste
• 1/2 teaspoon cayenne pepper
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped spring onions

Method:

1. Cover the potatoes with salted water in a large pot. Bring to a boil and cook until tender. Drain and let cool, then peel. Cut each white potato into large squares, about 2 inch size. Cut each sweet potato into thick rounds.

2. In a large skillet, heat oil over medium-high heat and cook the potatoes (both varieties) until golden brown on all sides. Transfer to a plate.

3. Add the peas to the same skillet and cook until barely golden, 4 minutes.

4. Mix the potatoes (both varieties) into the peas. Add the tamarind paste, salt, cayenne and chaat masala and cook, turning a few times, about 2 minutes. Transfer to a serving plate and top with cilantro and spring onions. Serve.

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