Aloo Ko Achar (Potato Salad) 1 lb Potatoes; small size if possible
4 Jalapeno peppers; seeded & sliced into long strips (optional)
1 Lime; juice of
Salt to taste
1/4 c Sesame seeds; roasted, ground (optional)
1 ts Tumeric powder
1 ts Cumin seeds
2 (up to) 3 Whole dried chilies
3 ts Corn oil; or mustard oil (mustard gives best flavor)
1/2 c Water
1/2 c Chopped fresh coriander
Boil potatoes in jackets. When done,
peel & cut into small pieces. In a suitable bowl, combine potatoes,
tumeric, 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 chilies. Fry them until brown and then add jalepeno
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.
SERVES: 6-8 Aloo Ko Achar (Potato Salad) printer friendly version located here. (Just the recipe. Nothing else.)
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