The thing with having foodie friends is that you are constantly learning new things from them too. My one such very dear friend A is my partner in crime when it comes to food. We do lunches and dinners to satiate our souls every now and then! She is from Nepal and she treats us to these Nepali delights often. I wouldn’t be exaggerating, if I say that she make the best momos I’ve ever had, so much so that now I never want to eat momos outside! Nepali cuisine is extremely under rated I would say and there is definitely more to momos. One such delightful dish is this Aloo ko Achaar – Nepali Style Potato Salad that A makes and we all love . She was very kind to part with the recipe and I did not lose much time preparing it in my kitchen. It is a delightful salad made with potatoes, red onions, garlic and sesame seeds. And what makes it so different is the tempering with mustard oil . Serve it as a starter with your drinks or as a side dish to your meal – you are going to love it anyway!
This is best served at room temperature. A tells me that another variation would be to add dried fish or shrimps to enhance the taste. Sometimes even diced cucumber is also added to it. The options are many and in any which way this is one yummy dish that can be prerpared in a jiffy.
- Potato - 2 large sized - par boiled - thinly sliced
- Onion - 1 large - thinly sliced
- Garlic paste - 1 tsp
- Sesame seeds - 1 tbsp - dry roasted and grounded into a powder
- Green chillies - 2 - finely chopped - use more or less as per taste
- Lemon juice - 1 tbsp
- Salt - to taste
- Turmeric powder - a pinch
- Chilli powder - 1 tsp
- Mustard oil - 1 tbsp
- Fenugreek/methi seeds - a few
- Spring onion - finely chopped- for garnish
- In a bowl mix together the thinly sliced potatoes, onions, green chillies, turmeric powder, chilli powder , salt, sesame seed powder and the lime juice. Give it a good gentle mix.
- Check if its well seasoned. Feel free to add more lime juice as per your taste.
- In a small pan heat the mustard oil and splutter the fenugreek/methi seeds. Temper the salad with this. Give it a mix. Garnish with chopped spring onion and some toasted sesame seeds.