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.
Notes
Alu Sadeko balances the earthy bite of potatoes with the bright heat of Timur peppercorns, the tang of lemon, and the nutty warmth of sesame and mustard oil. Ensure the potatoes are just tender but still hold their shape to avoid a mushy salad. Adjust the number of green chillies and the lemon juice to suit your palate. This salad keeps well at room temperature for a few hours; stir again before serving if the oil settles at the bottom, and makes a refreshing accompaniment to dal, rice or flatbreads. Alu Sadeko is special because it captures the earthy, bold spirit of Nepalese cuisine, transforming humble potatoes into a dish that’s zesty, fiery and irresistibly fresh, with no cooking needed beyond boiling.