Recipe - Bombay Potato Salad

2 pound White Rose potatoes
2 cup Fresh or frozen peas;
(uncooked)
Seeds from 1 pomegranate;
(optional)
1 md Red onion; cut into thin
rings
One fourth cup Minced mint leaves
1/3 cup Fresh lemon juice
1/3 cup Peanut oil
1 teaspoon Garam masala
2 teaspoon Ground cumin
1 teaspoon Salt
Lettuce leaves
Mint sprigs

Cook the potatoes in boiling water until tender when pierced with a thin
knife. As soon as they are cool enough to handle, cut the potatoes in
quarters. Place in a large glass bowl with the peas, half of the
pomegranate seeds, the onion rings and the mint. Set aside.

Whisk together the lemon juice, oil, garam masala, cumin and salt in a
bowl. Then pour over the potato mixture. Toss gently. Line a bowl with
lettuce, mound the potato salad and sprinkle the remaining pomegranate
seeds on top. Garnish with mint sprigs. Serve warm or at room temperature.
(6 servings).

Garam masala, an Indian seasoning mix, may be found in Indian markets or
gourmet stores. To remove the pomegranate seeds, cut about One fourth inch into
the skin all the way around and then twist apart. Scoop seeds into a bowl
(discard the pomegranate shell). By Joyce Dodson Piotrowski, Special to The
Washington Post.

Recipe by: The Washington Post 6/17/98

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Aug
31, 1998, converted by MM_Buster v2.0l.