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Plant-Based Indian Platter (Red Potato Salad with Tahini Garlic Peanut Butter Dressing)

This Indian inspired plant-based platter has multiple components, including clockwise from 12:00, red potato salad with tahini garlic peanut butter dressing, pan steamed okra, simple biryani, red lentils with bell pepper, and cucumbers. All these recipes are simple and can be made quickly on a weeknight. They don't have to be served together as one platter, however I enjoy an abundance of flavors and love to have several components to eat for a few meals.

CategoryBlue Zone Recipes, Indian, Plant-Based Recipes, Salads

Total Time50 Min

DifficultyEasy

Yields1 serving

CuisineIndian

Plant-Based Indian Platter (Red Potato Salad with Tahini Garlic Peanut Butter Dressing)

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 1 lb small red potatoes, organic preferred, cooked and cut into cubes
  • 2 tbsp smooth peanut butter, organic with no added ingredients
  • 1 tbsp tahini (sesame seed paste)
  • ½ tsp red chile flakes
  • 1 garlic cloves, chopped
  • ¼ tsp ground turmeric
  • ½ large tomato, diced, no seeds
  • 2 cups arugula, washed and dried

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. The red potatoes can be cooked on the stove or in an instant pot. For stovetop, place washed potatoes, cut in half, in a medium pan filled with water to cover the potatoes. Bring to a boil and reduce to simmer until potatoes are fork tender. Drain and cool before cutting into 1 inch pieces. For the instant pot, place potato halves on the trivet insert inside the IP. Add 1 cup water and seal lid. Set to high pressure for 8 minutes. Release pressure manually after 1 minute. Remove potatoes and cool before cutting into 1 inch pieces.

  2. For the dressing, place the peanut butter, tahini and other ingredients into a small saucepan over low heat. Add 1/4-1/2 cup water and whisk the ingredients until the dressing is combined and can be poured on the potatoes. Mix the dressing with the potatoes. Sprinkle with additional red chili flakes and serve on top of arugula.

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