It is a beautifully refreshing and summery starter or side that is so light. Serve at lunch or alongside a barbeque with Hibiscus, Rose and Basil Seeds cooler.
VEGAN WATERMELON CARPACCIO SALAD WITH TAHINI
Watermelon Carpaccio
The combination of crisp and sweet watermelon and the zing of lemony dill works wonders with creamy and earthy tahini.
I think what makes this salad so appealing is the gorgeous blush colour of the watermelon … I guess it is true, we really do “eat with our eyes”!
Carpaccio is an Italian hors d’oervre traditionally made with thinly sliced raw meat or fish and served with lemon and olive oil.
We have thinly sliced our watermelon to make a vegan watermelon carpaccio. The addition of tahini and walnuts replaces some of the protein which would have been provided by the meat.
How to choose the best watermelon from the supermarket
These are tips that I have learnt from my Mum over the years. No wonder my Dad always complained when she spent too long in the supermarket …
- Pick up the watermelon – it should feel heavy for its size, which means it is full of water and therefore ripe.
- Look for a firm watermelon, free from cuts or dents.
- The melon of the skin should be dark green, dull, and shine-free.
How to store leftover watermelon?
If you find yourself with more watermelon then you can eat before it spoils, store it properly.
This happens as here in the western world usually we don’t get cut melons the way they sell in the Indian subcontinent.
If you have leftover watermelon, make sure you store it right away before it starts going bad.
Refrigerate – Wrap the cut watermelon in cling film and store in the fridge away from strong odours and finish eating in the next couple of days. After 3 days it will go stale, slimy and smelly.
Freeze – Cut the watermelon, remove the rind and cut into cubes, store it in a freezable container, and freeze it right away.
Use it in making watermelon slush, granite, smoothie or mojito later. I love my Watermelon Mocktail which is so refreshing and easy to prepare.
Ingredients for Watermelon Carpaccio
● Watermelon ● Dill ● Mint ● Red Onion ● Walnuts ● Capers – these bring out an extra lemony and salty flavour to the salad
● Tahini – to make the tahini easy to drizzle, add some boiling hot water to the tahini paste and whisk vigorously until smooth.
● Olive Oil – Extra virgin olive oil works well.
● Lemon Juice – the juice from freshly squeezed lemons is the best but you can also use bottled lemon juice.
How to make Watermelon Carpaccio Salad
● Cut the watermelon into rounds about 2 inches thick
● Cut the rounds into 8 equal pieces
● Remove the rind and cut the triangles into 1cm thickness with a sharp knife – save for later use. See tips below
● Slice red onions and chop dill and mint.
● Assemble the salad with the watermelon, dill, mint, red onion, capers and walnuts.
● Drizzle with tahini, lemon juice and olive oil just before serving.
● Serve immediately.
Can I make this salad in advance?
This salad is best eaten immediately after making. The watermelon will release a lot of water when it is cut so will make the salad soggy if left for a long time.
Adjust the ingredients for dietary restrictions
Nut allergy – can be omitted if making for allergy sufferers or use any other nuts which can be tolerated, or add any other seeds such as hemp, sunflower, or pepitas.
Vegetarian diet – If you are not following a vegan diet, you could add crumbled feta or even grilled halloumi to the salad.
Tips:
If you cut the watermelon and it isn’t sweet – which sadly sometimes happens :(, you can add a pinch of sugar to bring out the sweetness
Why not use a vegetable peeler to make paper-thin watermelon ribbons instead of cutting the watermelon into pieces.
Rocket or arugula also works wonders with crisp watermelon instead of the dill
If you do not have capers, you could add olives instead – they have a similar taste profile
Make a jam using the watermelon rind
We love these Vegetarian and Vegan Summer Salad ideas:
Strawberry and Watercress Salad
Grilled Corn, Nectarine and Mixed Bean Salad
Fresh watermelon mojito salad
Vegan Watermelon Carpaccio Salad with Tahini
Ingredients
- ½ watermelon cut into thin slices
- 1 medium red onion chopped lengthwise
- 5-6 tbsp. walnuts roughly chopped
- 10 tbsp. dill chopped
- 4-5 tbsp. mint leaves roughly torn.
- 4-5 tbsp. tahini
- 3-4 tbsp. extra virgin olive oil
- 2-3 tbsp. lemon juice
Instructions
- In a big wide plate or bowl put everything except oil and tahini and gently mix.
- Drizzle oil and tahini.
- If you want to top it up with extra walnuts or mint, go ahead.
- Serve immediately.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vegan Watermelon Carpaccio Salad with Tahini
Ingredients
- ½ watermelon cut into thin slices
- 1 medium red onion chopped lengthwise
- 5-6 tbsp. walnuts roughly chopped
- 10 tbsp. dill chopped
- 4-5 tbsp. mint leaves roughly torn.
- 4-5 tbsp. tahini
- 3-4 tbsp. extra virgin olive oil
- 2-3 tbsp. lemon juice
Instructions
- In a big wide plate or bowl put everything except oil and tahini and gently mix.
- Drizzle oil and tahini.
- If you want to top it up with extra walnuts or mint, go ahead.
- Serve immediately.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bateta Ni Chips Nu Shaak
You can find potato curries in abundance in Indian cooking, but few are as simple and easy as this one.
This potato curry is Gujarati style because of the addition of sugar and lemon juice giving it that distinct Gujarati touch.
This easy and quick and even easier to eat, these very lightly crispy dry potato curry is light golden brown outside and irresistibly tender inside.
This straight forward recipe is made with basic staple ingredients and is a hit with young and old.
These delicious potato chips, cooked in basic Indian spices are perfect side dish with any Indian non-veg, green leafy or beans curries.
Also, I think they perfect side to scrambled tofu or paneer bhurji, our Kothimbir Vadi (Coriander Chickpea) Waffles, Savoury Carrot Pancakes , Tamatar Ka Shorba (Thin Tomato Soup) or use into potato tacos, kathi roll, burger and much more.
My dad loves to have it chip butty style …
What’s so great about this Chips Nu Shaak
Vegan, gluten-free and comforting
Quick to make
Uses pantry ingredients
No onion and garlic
Calorie rich!
Ideal for lunch box, tiffin or picnic
This recipe can be halved or doubled
Ingredients
In this recipe, thick-cut chips white potatoes are cooked with very basic Indian spices without adding any liquid, then flavoured with a pinch of sugar and lemon juice.
Here is everything you will need, plus ingredients substitute ideas.
Potatoes – choose larger potatoes so you get thick-cut “chips”. Any style of white potatoes will work fine
Oil – Olive oil, sunflower oil or vegetable oil is best as they have less flavour than other oils
Cumin seeds – for tempering
Spices – red chilli powder, turmeric powder, ground cumin and coriander and garam masala
Lemon juice – either fresh or bottled. Alternatively, you can use Amchoor / dry mango powder
Sugar – this is optional but helps bring out the flavours.
Salt – fine sea salt or Himalayan Pink
Fresh coriander leaves for garnishing
Optional herbs and spices :- feel free to add red chilli flakes if you don’t have red chilli powder. Mustard seeds can be used in replace of cumin seeds. Freshly ground black pepper works well too. Use freshly chopped parsley, if coriander is not available or skip it totally.
How to make Koru Bateta Nu Shaak
(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post) ● In a heavy base pan or kadai heat oil, add cumin seeds. (pic 1) ● Add potato chips. (pic 2) ● Tip in all the spices. (pic 3)
● Mix well, add salt. (pic 4)
● Cover and cook. (pic 5)
● Once done, add sugar and lemon juice. Mix again and serve. (pic 6)
How to store potato curry?
Refrigerator – once the curry has cooled, store in the fridge in a container immediately as potatoes can go off quickly. The curry will stay fresh for around 2/3 days.
Freezer – I do not recommend freezing the curry as the potatoes will lose their texture when defrosted and will go watery.
What to serve with dry potato curry?
This easy potato chips curry is versatile and go with just about anything. Serve it for breakfast, lunch or dinner on any day. Here are a few favourite options.
Potato being full of carb, we love to pair it with protein-packed and vegetable dish but SOMETIMES we love to have it with another carb dish too.
▸For an Indian style, breakfast serve with Masala Bhakhri , Poori , Crispy Ajwain Paratha and plain yogurt.
▸Pair it with Waffle Idli Delight
▸Serve with Easy Instant Pot Gujarati Chana Daal , Trevti Daal with Spinach Afghan Lubya or Mag Nu Saak (Green Moong Curry)
▸Turn them into potato tacos with tortilla wrap or kathi roll with paratha and serve with Tropical Mango Salsa , Green chaat chutney and Raw mango, Red Chilli and Garlic Chutney .
▸Pair it with Punjabi Saag-Paneer or Baingan-Methi Curry.
▸Serve alongside with this ultimate Keri-Tandaljo Thepla (Raw mango and amaranth leaves flatbread).
▸For a complete Indian vegan meal, enjoy with Tofu Dum Kali Mirch , Coconut and almond rice , red kidney beans and sweet corn curry and roti.
▸Top with a dollop of Roasted tomato raita or Mixed fruit and nut raita for a mono meal.
Tip:
Use a heavy bottom non-stick pan for this curry otherwise the potatoes will stick and the spices will burn.
You do need to generously add oil to allow the potatoes to cook without burning. You can also sprinkle a tbsp of water during the cooking process to prevent sticking.
Equipment/Tools
- Heavy-based non-stick pan with lid 2. Spatula
Easy Indian Potato Curry recipes:
Gujarati Jamanvar Bateta Nu Saak – Potato Curry with gravy – vegan
Marwari Dum Aloo – Easy baby potato curry – can be made vegan
Potatoes in Peanut Gravy – vegan
Potatoes in Yogurt Gravy – use non-dairy yogurt to make vegan.
Aloo Tamatar Ki Sabji – Vegan without onion-garlic
Easy Potato Chips Curry – Dry
Ingredients
- 3 large potatoes approximately 400g
- 5 tbsp oil
- 1 tbsp. cumin seeds
- Pinch asafoetida hing
- 1 tsp. red chilli powder
- 1 tsp. turmeric powder
- 2 tsp. ground cumin and coriander
- ½ tsp. garam masala
- ½ tsp. sugar optional
- 1 tsp. lemon juice
- 2 tbsp. coriander finely chopped
Instructions
- Peel the potatoes and cut it into lengthwise in thick-cut chips.
- Wash it in clean water.
- In a heavy-based pan or kadai, heat oil on medium heat.
- Add cumin, once splutter add hing.
- Tip in the potatoes and stir.
- Add all the spices and salt.
- Mix well, cover with a lid and turn the heat lowest.
- After 7-8 minutes, check the potatoes and give it a stir.
- Make sure it doesn’t stick at the base of the pan.
- Let it cook till done.
- Turn off the heat, add sugar and lemon, mix.
- Garnish it with finely chopped coriander.
- Serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
