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Aloo Achar (Potato Salad)

Yields1 Serving

Source: Recipe comes from Krishnarpan Restaurant in Katmandu’s Dwarika’s Hotel
Region: Nepalese
Rating: Untried

 1 lb potatoes, peeled and cubed
 3 oz sesame seeds
 4 hot green chilies
 2 large cloves garlic
 1" piece peeled fresh ginger
 1 tbsp minced fresh cilantro
 juice from 4 lemons
 Salt to taste
 2 tbsp mustard seed oil or vegetable oil
 1 tsp fenugreek seed
 lettuce leaves as needed
1

Boil potatoes until tender; drain and set aside.

2

Toast sesame seeds in a hot oven until fragrant and lightly colored. Cool then grind in food processor with hot chilies, garlic, ginger and cilantro. Add lemon juice and salt.

3

Mix sesame seed past with warm potatoes and toss lightly.

4

Sauté fenugreek in oil; pour over salad and mix lightly. May serve on bed of lettuce.