Crispy Smashed Potato Salad

Ingredients

• 500 g Small Potatoes (boiled, peeled and smashed)
• 1 Tbsp Mustard Oil (for coating potatoes)
• 0.5 tsp Salt (adjust to taste)
• 1 tsp Cumin Powder
• 1 tsp Garlic Powder
• 1 tsp Peri‑Peri Masala
• 0.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 200 g Paneer (grated, marinated and air‑fried)
• 0.5 tsp Soy Sauce
• 2 tsp Honey (1 tsp for paneer, 1 tsp for dressing)
• 200 g Hung Curd (drained yogurt for creamy dressing)
• 2 Tbsp Cilantro (finely chopped)
• 0.5 unit Lemon Juice (juice of half a lemon)
• 1 tsp Sesame Seeds
• 1 tsp Chili Flakes
• 1 medium Tomato (diced)
• 0.5 unit Cucumber (diced)
• 1 medium Carrot (grated)
• 1 small Onion (thinly sliced)
• 1 Tbsp Sunflower Seeds
• 1 Tbsp Flax Seeds
• 1 Tbsp Pumpkin Seeds
• 0.5 cup Cooked Chickpeas (optional, for extra protein)

Instructions

1. Boil Potatoes

   Place the small potatoes in a pot of salted water, bring to a boil and cook until tender (about 12‑15 minutes). Drain and let cool slightly.

   Time: PT15M

2. Smash Potatoes

   Lay the boiled potatoes on a sheet of parchment paper. Using a flat glass bowl or a sturdy spatula, press each potato until flattened but still intact.

   Time: PT5M

3. Season Potatoes

   In a small bowl combine mustard oil, salt, cumin powder, garlic powder, peri‑peri masala, and Kashmiri red chili powder. Brush both sides of each smashed potato with the mixture.

   Time: PT5M

4. Air‑Fry Potatoes

   Arrange the coated potatoes in a single layer in the air‑fryer basket. Air‑fry at 170°C for 20 minutes, flipping halfway through, until golden and crispy.

   Time: PT20M

   Temperature: 170°C

5. Marinate Paneer

   In a bowl combine grated paneer, 0.5 tsp oil, soy sauce, salt, Kashmiri red chili powder, garlic powder, and 1 tsp honey. Mix gently until evenly coated.

   Time: PT5M

6. Air‑Fry Paneer

   Spread the marinated paneer in the air‑fryer basket. Air‑fry at 170°C for 5‑6 minutes, shaking the basket halfway, until crisp and lightly browned.

   Time: PT6M

   Temperature: 170°C

7. Prepare Dressing

   In a mixing bowl whisk hung curd until smooth. Add chopped cilantro, optional garlic powder, salt to taste, lemon juice, 1 tsp honey, sesame seeds and chili flakes. Mix well.

   Time: PT5M

8. Chop Vegetables & Toast Seeds

   Dice tomato and cucumber, grate carrot, thinly slice onion. In a dry pan or air‑fryer for 2‑3 minutes, lightly toast sunflower, flax and pumpkin seeds.

   Time: PT10M

9. Assemble Salad

   In a large serving bowl combine the crispy potatoes, air‑fried paneer, chopped vegetables, toasted seeds, and optional chickpeas. Drizzle with the prepared dressing and toss gently until everything is coated.

   Time: PT5M

10. Serve

    Transfer the salad to plates or a serving platter and enjoy while warm and crunchy.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g