Nepal potato salad


Ingredients

4 medium size waxy boiling potatoes
4 tbsp ground roasted sesame seeds
4 tbsp lemon juice (fresh squeezed)
1 tsp salt
1 hot green chiles, finely minced
4 tbsp sesame oil
2 tsp vegetable oil
Pinch ground asafoetida*
8 to 10 whole fenugreek seeds*
3 tbsp cilantro minced

How to prepare

Boil the potatoes in a big pot. Meanwhile, combine the chiles, salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl. Add the sesame oil just a little at a time and mix in with a wire whisk. Using a metal ladle heat the vegetable oil by holding it over heat. When quite hot, add the asafoetida 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 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.

* Look for these in an indian or middle-eastern grocery

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