Submitted by:
Jem Rajbhandari
Category:
Side
Country of Origin:
Nepal
Cook time:
30 minutes
Serves:
5
Ingredients:
500 grams small potatoes
50 grams podded green peas, blanched and refreshed under cold water
1 long green chili, chopped
1 teaspoon chili flakes (optional, for extra hot)
1/4 cup (60 milliliters) lemon juice
2 teaspoons black sesame seeds
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1 teaspoon fenugreek seeds
Fresh coriander leaves to serve
Chopped carrots, cucumbers, and other vegetables can be added as an option
Steps:
1. Place the potatoes in a saucepan, cover with salted water, and simmer gently until cooked through. Set aside until cool enough to handle, then peel and cut into cubes.
2. Mix the potato with the peas, both types of chili, lemon juice, and black sesame. Set aside.
3. Pour oil into a small fry pan over medium heat.
4. When oil is hot, add the turmeric powder and fenugreek seeds.
5. Once the fenugreek seeds turn slightly brown, pour the contents of the pan, including the oil, into the bowl with potatoes and mix.
6. Garnish with fresh coriander and serve.
What makes this recipe special?
This spicy potato salad or Aaloo ko Achaar is one of the most common food item in Nepal. It is one of the freshest, cheapest dishes to prepare. It very easy to make and is loved widely.