Krishnarpan's Aloo Achar (Potato Salad)

[Guest guest]

This is soooooo good... use whatever you have for whatever you don't -

parsley for cilantro, jalapenos for hot chilies, way less lemon juice

- etc. Indian cooking is VERY forgiving!!

 

* Exported from MasterCook *

 

Krishnarpan's Aloo Achar (Potato Salad)

 

Recipe By : Krishnarpan Restaurant, Dwarika's Hotel, Katmandu

Serving Size : 4 Preparation Time :0:00

Categories : Nepalese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Potatoes -- Peeled And Cubed

3 Oz Sesame Seeds

4 Hot Green Chiles

2 Lg Garlic Cloves

1 Piece Fresh Ginger (About 1 " Long) -- Peeled

1 Tbsp Fresh Minced Cilantro

Juice Of 4 Lemons

Salt -- To Taste

2 Tbsp Mustard Seed Oil Or Vegetable Oil

1 Tsp Fenugreek Seed

Lettuce Leaves -- As Needed

 

This salad is an appetizer at festival banquets in Nepal.

 

1. Boil potatoes until tender; drain and set aside.

 

2. Toast sesame seeds in a hot oven until fragrant and lightly

colored.

Cool then grind in food processor with hot chiles, garlic, ginger and

cilantro. Add lemon juice and salt.

 

3. Mix sesame seed paste with warm potatoes and toss lightly.

 

4. Saute fenugreek in oil; pour over salad and mix lightly. Serve on a

bed

of lettuce leaves.