In the summer months, we frequently eat potato salad as an accompaniment to whatever we've grilled on the barbecue. It generally ends up being a mixture of potatoes, tomatoes, gherkins, sometimes tuna, and invariably mayonnaise. When I saw a mention of this Nepalese potato salad, I wanted to give it a try and see if it would be a good alternative minus the mayonnaise. We really enjoyed it, but I think the kids would turn their noses up at the spices.
Aaloo Ko Achar
1 cup frozen peas
1tsp black onion seeds
1 pinch asafoetida
3tbsp sesame seeds (till)
1tsp ground cumin
1tsp ground coriander
pinch of fenugreek
pinch of salt
drizzle of olive oil
This recipe was great for using up some of the more unusual spices that I never know what to do with, especially the more pungent ones like asafoetida and fenugreek. You can experiment with whatever you have though.
Boil the potatoes, drain them and chop them into chunks in a large bowl. You can peel them if you prefer but I always leave the skins on for a bit more texture.
Boil the peas for a couple of minutes, drain and add to the bowl.
Add all the spices.
Give it all a good stir, taste and adjust the seasoning. Drizzle over a little olive oil if it's a bit dry.
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This was grear for clearing out the spice rack so I'm adding it to this month's #KitchenClearout linky.