Aloo Achaar (Nepal Potato Salad)

Course : Curry
Serves: 1
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Ingredients:

4 medium size waxy boiling potatoes
4 tablespoons ground roasted sesame seeds
3 tablespoons lemon juice -- (fresh squeezed)
1 teaspoon salt
1 medium or more hot green chiles -- finely minced (*)
4 tablespoons sesame oil
2 teaspoons vegetable oil
1 dash ground asafetida
8 whole fenugreek seeds, up to 10
3 tablespoons cilantro -- minced
 

Preparation / Directions:

(*) Use as many chiles, like jalapenos, as you can stand. If you can't tolerate hot, spicy food, 2 or 3 Tbs. green bell pepper can be substituted. Boil the potatoes in a big pot. Meanwhile, combine the chiles (or green pepper), salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl. (By the way, roasted sesame seeds can be found as "iri goma" in Oriental markets. I don't know if you can get them already ground up.) Add the sesame oil just a little at a time and mix in with a wire whisk. Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat. When quite hot, add the asafetida powder and fenugreek seeds. The fenugreek seeds will start to darken in the hot oil in just a few seconds... when this happens dump it all into the bowl. Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your seasonings. When the potatoes are done, drain and peel while hot (holding with a fork if you need to.) The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing. Gently mix to coat all the cubes and finally adjust your seasonings if needed. Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, it's supposed to be much better the next day. It keeps for up to 4 days refrigerated. Inspired by Madhur Jaffrey's "World of the East Vegetarian Cooking." By Sharon Raghavac


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