Aloo Ko Achar (Potato Salad) Recipe - Cooking Index
1 1/3 lbs | 605g / 21oz | Potatoes - small if possible |
4 | Jalapeno peppers - seeded and sliced into long strips | |
1 | Lime - juice of | |
Salt to taste | ||
1/4 cup | 27g / 1oz | Sesame seeds - roasted, ground, optional |
1 teaspoon | 5ml | Turmeric powder |
1 teaspoon | 5ml | Cumin seeds |
2 | Chiles - whole, dried, to 3 | |
3 teaspoons | 15ml | Corn oil - or mustard oil - mustard gives best flavor |
1/2 cup | 118ml | Water |
1/2 cup | 73g / 2.6oz | Coriander - fresh, chopped |
Boil potatoes in jackets. When done, peel and cut into small pieces.
In a suitable bowl, combine potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly.
In a small pan heat mustard oil until hot; add cumin seeds and red chiles. Fry them until brown and then add jalapeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.
Source:
Bhadrika Sharma, Bramalea, Ontario in "Ethnic Eating: The Canadian Scene Cookbook"
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