• British-Indian food writer, cookbook author and TV chef, Anjum Anand shares two of her favourite dishes (and healthy cooking tips for Indian cuisine) from her latest foodie adventure, Anjum’s Australian Spice Stories, as she tours the country’s spice trail for a 12-part series (turn to page 118 of your May 2017 issue to read more).

    Anjum Anand’s Five-Seed Potato Salad (Episode 2)

    This lovely potato salad is a fusion of a creamy American potato salad and the potato salad from India known as aloo chaat. Chaat masala is a spice blend of spicy and tangy spices and literally means “to lick” (as in, your fingers) and can be found in all Indian grocers, as well as online. You can, however, leave it out if it is not available – the salad is still sublime and immensely moreish without overpowering the potatoes. Any waxy potatoes will work in this salad, so find out what’s in season and use those, as they will have the best flavour. The radishes add bite and crunch to this salad and their leaves have a lovely peppery taste, but you can add any other vegetable you like – try finely sliced fennel, cucumbers, celery or even fine beans” 

    Anjum Anand’s Five-Seed Potato Salad (Episode 2)

    Serves: 4 (as a side dish)
    Cooking Time: 30 mins


    • 500g baby potatoes, washed well
    • ¼ small red onion, peeled and very finely sliced
    • 1 – 2 green chillies, seeded and finely chopped (optional)
    • 2,5ml – 7,75ml (½ tsp – ¾ tsp) chaat masala (optional, see intro)
    • 3 large radishes + leaves, washed well and thinly sliced
    • very large handful fresh coriander, chopped

    • 10ml (2 tsp) lemon juice
    • 60ml (4 tbsp) mayonnaise
    • 22,5ml (1½ tbsp) extra-virgin olive oil
    • 2 heaped tbsp sour cream
    • 1 small-medium garlic clove, peeled and minced
    • salt and freshly ground black pepper, to taste
    • 2,5ml (½ tsp) brown mustard seeds
    • 2,5ml (½ tsp) fennel seeds
    • 2,5ml (½ tsp) cumin seeds



    Place the potatoes in a large pot, cover with plenty of water and bring to a boil. Boil until the tip of a knife goes through the potatoes easily, about 15 – 20 minutes.


    Meanwhile, make the dressing. Whisk together the lemon juice, mayonnaise, sour cream, garlic and half of the olive oil. Season to taste. Heat the remaining oil in a small pan over medium heat, tilting the pan, so the oil collects in one area. Once hot, add the mustard and cumin seeds, followed, after a few seconds, by the fennel seeds. Turn the heat down and cook, another 10 seconds or until the popping dies down. Stir the toasted seeds into the dressing.


    Drain the cooked potatoes and peel as soon as they’re cool enough to handle. Halve small potatoes or quarter larger ones. Stir into the dressing, along with the red onion, chillies and chaat masala. The potatoes will absorb the dressing as they cool. Stir in the radishes and their leaves, as well as the fresh coriander just before serving. Taste and adjust the seasoning accordingly.

    Anjum’s Australian Spice Stories on BBC Lifestyle channel 174 from Tuesday 11th April at 9pm

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com