Follow these steps for perfect results
Extra Virgin Olive Oil
Red onion
thinly sliced
Whole Black Peppercorns
coarsely pounded
Salt
Raisins
Dijon Mustard
Coriander (Dhania) Leaves
roughly chopped
Fresh cream
Carrots (Gajjar)
diced and steamed
Potatoes (Aloo)
boiled and diced
Green beans (French Beans)
cut into inch pieces and steamed
Boil the potatoes until tender.
Steam the carrots and green beans until tender.
Cool the potatoes and vegetables.
In a small bowl, whisk together olive oil, red onion, black peppercorns, salt, raisins, Dijon mustard, coriander leaves, and fresh cream.
Check the salt and seasoning and adjust accordingly.
Add the cooked vegetables and potatoes to a mixing bowl.
Toss with the prepared dressing.
Serve.
Expert advice for the best results
Add a splash of vinegar for extra tang.
Chill for at least 30 minutes before serving to allow flavors to meld.
Everything you need to know before you start
10 mins
Can be made a day ahead
Serve in a bowl, garnish with extra coriander.
Serve as a side dish with grilled chicken or fish.
Serve as a light lunch with a slice of bread.
Pairs well with creamy salads
Refreshing contrast to the creaminess
Discover the story behind this recipe
Common in many European cuisines as a side dish.
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