Herbed Potato Salad Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method :

Cook the potatoes with the vegetable stock, garlic and salt, drain them and spread them out so that the excess water dries up and they don`t get sticky. In another bowl, mix yogurt, mixed herbs, mayonnaise, cream, vinegar, few coriander leaves chopped. Stir in the potatoes and garnish with remaining coriander leaves and spring onion greens and peanuts.

Refrigerate until chilled and serve.

Method :
In a pressure cooker, combine the mutton, onion, bay leaves, green chilies, ginger, garlic, salt, Habanero sauce and water. Let cook till done. Heat oil, add the cumin seeds, peppercorns, cinnamon, cloves. Once the spices begin to sizzle, add the whole wheat flour and mix well along with the oil and spices.

Add the milk, whisking continuously, ensuring no lumps are formed and allow the soup to thicken. Add salt and pepper and mutton and all the remaining contents of the pressure cooker. Give the mutton khurdi a brisk boil for 3 to 4 minutes.

Once done, turn off the heat, check the salt and seasonings and adjust to your taste. Serve the soup hot along with some mint leaves and lemon wedges.