Prepare to embark on a culinary journey that will transport your senses straight to the vibrant streets of Nepal! Aloo Ko Achar is not just another potato salad - it's a flavor explosion that combines tangy, spicy, and fresh ingredients in a way that will make your mouth water. Whether you're a food adventurer or simply looking to spice up your usual side dish routine, this recipe promises to be a game-changer that will have your friends and family begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Nepalese
Serves: 4 servings
Ingredients
- 2 pounds potatoes, boiled and diced
- 1/2 cup tomatoes, chopped
- 1/4 cup onions, chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons lemon juice
- 1 teaspoon mustard seeds
- Salt to taste
Instructions
- Begin by preparing the potatoes. Wash 2 pounds of potatoes thoroughly under running water. Place them in a large pot, cover with water, and bring to a boil. Cook the potatoes until they are fork-tender, about 15-20 minutes. Once cooked, drain the water and allow the potatoes to cool slightly before peeling and dicing them into bite-sized pieces.
- While the potatoes are boiling, prepare the other ingredients. Chop 1/2 cup of tomatoes and set aside. Finely chop 1/4 cup of onions and 1/4 cup of fresh cilantro. Make sure to have all your ingredients ready for assembly.
- In a small pan, dry roast 1 teaspoon of mustard seeds over medium heat until they start to pop and become fragrant, about 2-3 minutes. Be careful not to burn them. Remove from heat and let them cool slightly.
- In a large mixing bowl, combine the diced potatoes, chopped tomatoes, chopped onions, and chopped cilantro. Gently toss the ingredients together to mix them well.
- Add the roasted mustard seeds to the potato mixture. Drizzle in 2 tablespoons of fresh lemon juice and season with salt to taste. Toss everything together gently, ensuring the potatoes are well coated with the lemon juice and seasonings.
- Let the Aloo Ko Achar Potato Salad sit for about 10 minutes to allow the flavors to meld together. This dish can be served warm or chilled, depending on your preference.
- Serve the salad in a large bowl or individual plates, garnished with additional cilantro if desired. Enjoy your delicious and refreshing Aloo Ko Achar Potato Salad!
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape well when boiled.
- Don't overcook the potatoes: Aim for fork-tender, but not mushy. They should have a slight bite to them.
- Toast the mustard seeds carefully: Watch them closely when dry roasting to prevent burning, which can make them bitter.
- Let the salad rest: Allowing the salad to sit for 10 minutes helps the flavors meld together beautifully.
- Customize to taste: Feel free to add a bit of green chili for extra heat or adjust the lemon juice to your preference.
- Serve temperature flexibility: This dish is delicious both warm and chilled, so experiment to find your favorite!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
