Aloo Achaar Potato Salad

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Aloo Achaar Potato Salad from Nepal

 

4 medium size waxy boiling potatoes

4 tablespoons ground roasted sesame seeds

3 tablespoon lemon juice (fresh squeezed) (3 to 4)

1 teaspoon salt

1 or more hot green chilies finely minced

4 tablespoons sesame oil

2 teaspoons vegetable oil

1 pinch ground asafetida

8 whole fenugreek seeds, up to 10

3 tablespoons cilantro minced

 

Boil the potatoes in a big pot. Meanwhile, combine the chilies, 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 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 and mix some more. Check your

seasonings. When the potatoes are done, drain and peel

while hot. The peel should slide right off. Cut into 3/4 inch 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.