A vibrant Nepali-style potato salad tossed with sesame, Timur pepper, and mustard oil for a tangy, spicy side dish.
Alu Sadeko (Spicy Potato Salad)
Ingredients
- 500 g boiled potatoes peeled and cubed
- 3 tbsp sesame seeds roasted
- 8-10 Timur Szechuan peppercorns or dried Sherwani chillies
- 6 dried red chillies
- 2 small onions thinly sliced
- 1 tbsp garlic finely chopped
- 1 tbsp ginger julienned
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- 5-6 tbsp mustard oil
- 1-5 fresh green chillies finely chopped
- 1 tsp fenugreek seeds methi, roasted
- 2 tbsp fresh coriander leaves chopped
- 3 tbsp lemon juice
- Salt to taste
Instructions
- In a dry pan over low heat, roast the sesame seeds, Timur peppercorns (or Sherwani chillies), and dried red chillies until fragrant. Transfer to a mortar and pestle (or spice grinder) and grind coarsely; set aside.
- Heat the mustard oil in the same pan. Add the fenugreek seeds and let them sizzle for a few seconds.
- Stir in the sliced onions, chopped garlic, and julienned ginger. Sauté on medium heat until the onions soften and begin to brown.
- Add the roasted spice mix, roasted cumin powder, chaat masala and salt.
- Toss in the boiled potato cubes, chopped green chillies, and lemon juice. Mix gently so that the potatoes are evenly coated in the spiced oil.
- Remove from heat and fold in the chopped coriander leaves. Transfer to a serving bowl.