2 Servings | 25 mins prep time | 15 mins cook time
- 60 gm Sweet Potato
- 0.5 teaspoon Cumin Seeds
- 0.5 teaspoon Coriander Seeds
- 10 gm Fresh Coriander
- A pinch of Himalayan Salt
Cooking Steps for Sweet Potato Salad:
Cut the sweet potato in small cubes and boil in salted water. Drain the potatoes in a colander.
Keep 3-4 leaves of coriander for garnish and chop the rest finely.
Dry roast the cumin and coriander seeds in a pan and cool them immediately. After cooling, grind them coarsely.
For the turmeric oil, warm refined oil gently over low heat and add the turmeric powder. Let it cool.
In a mixing bowl, take the potatoes. Add the crushed cumin and coriander seeds, turmeric oil, Himalayan salt and chopped coriander leaves.
Arrange in a plate. Garnish with coriander leaves.
Drizzle a little turmeric oil.