2 pounds russet potatoes
1 cup peas
1 cup chickpeas (1/2 can)
1 red onion (finely sliced)
1-1/2 cup lightly packed fresh cilantro, chopped
1/2 cup lightly packed fresh mint, chopped
1/2 cup roasted, unsalted cashews, chopped
Warm Curry Dressing
3 tablespoons mild flavored vegetable oil
6 curry leaves, roughly chopped
4 teaspoons mild or hot curry powder
1/3 cup freshly squeezed lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Salad Garnish
2 cups gently crushed papadum
1/2 cup toasted, unsweetened coconut flakes
1 tablespoon garam masala
Either thoroughly scrub the potatoes to remove any exterior dirt and carve out the eyes, or completely peel the potatoes. Dice into 1-inch cubes, transfer to a large pot, and cover with 3 inches of water. Bring to a boil over high heat, reduce the heat to medium, and simmer for about 25 minutes, or until the potatoes are tender and easily pierced with a fork.
About 2 minutes before the potatoes seem done, stir in the peas and cook until bright green but firm. Drain and set aside the potatoes and peas to cool.
Prepare the dressing: heat the oil in a small saucepan over medium heat. Add the curry leaves and fry for about 2 minute, until crisp, and turn off the heat. Stir in the curry powder to gently cook the spices in the oil and set aside to cool for about 1 minute. Whisk in the lime juice, cayenne, and salt.
Transfer the potatoes and peas to a large serving bowl and add the chickpeas, onion, cilantro, mint, and cashews. Pour the dressing over the salad and mix well. Heap on the crushed papadum and coconut and dust the top of the salad with garam masala. Serve away!