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Nepalese Potato Salad

Creamy potatoes tossed with tangy vinegar heat and fragrant spices.
Soft onions, chilli, and herbs cling to every bite, bright and bold.
Finish with toasted sesame for a warm, crowd-pleasing crunch.

side dish ⏱ 40 min 490 kcal / portion 70.0 g carbs / portion (estimated) vegetarian glutenmustardsesamesoy 🔗 Original source

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Nepalese Potato Salad
v3 · rb0e705f985 20260727Z1751 salt to taste 100 g sesame seed 1 tsp turmeric 120 g tamarind pickle chillies in vinegar with salt and sugar 🍳 ⏱ 20 min boil potatoes in salted water until tender 🍳 ⏱ 15 min melt ghee then fry onion, curry leaves, and garlic until soft grind mustard, nigella, and sesame seeds coarsely 🍳 ⏱ 1 min fry seed mix with turmeric 🍳 stir in tamarind puree and take the pan off the heat ⏳ ⏱ 5 min gently fold in potatoes and rest to absorb flavours 🍳 toast sesame seeds for topping 🍽 assemble and serve by topping with pickled chillies and reserved coriander Nepalese Potato Salad 🥗🎉 4 pieces green chilli 3 tbsp cider vinegar ¼ tsp caster sugar 1 kg potato 2.5 l water 200 g ghee 1 piece onion 7 g curry leaf 7 pieces garlic clove 80 g coriander 1 tbsp black mustard seed 1 tsp nigella seed green chilli, cider vinegar, caster sugar potato, water black mustard seed, nigella seed tamarind
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Preparation steps

  1. pickle chillies in vinegar with salt and sugar
  2. boil potatoes in salted water for 20 min until tender
  3. melt ghee then fry onion, curry leaves, and garlic for 15 min until soft
  4. grind mustard, nigella, and sesame seeds coarsely
  5. fry seed mix with turmeric for 1 min
  6. stir in tamarind puree and take the pan off the heat
  7. gently fold in potatoes and rest 5 min to absorb flavours
  8. toast sesame seeds for topping
  9. assemble and serve by topping with pickled chillies and reserved coriander

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