Nepalese Potato Salad/pickle

Nepalese Potato Salad/pickle

Quick Overview:

This Nepalese potato salad is one of my favourite potato recipes of all time! It’s bursting with intricate flavours that linger on your tongue. One of the main ingredients is mustard oil which I insist you source from your local Asian store or you can order it online from www.itadka.com. We often have this as an accompaniment to a main meal and then if there’s any leftovers, they get put into a samosa. You could also mix any leftovers with a little mayonnaise for a funky potato salad. As for the potatoes, I find that the red Desiree potatoes work wonderfully for this, but you can also try with other varieties such as Jersey, new or even Ratte – just don’t go for jacket potatoes!

This dish made it’s way into India through the alliances between the kingdoms of Central India and Nepal. The Nepali princesses would leave their home, taking with them their maids and cooks. The cooks, in turn would bring their recipes and spices such as sesame into India.

I first had this dish at a Nepali restaurant in North London many years ago and have been making it ever since and it even featured on our Maharajah Christmas dinner in 2014 as part of our Royal Thali

Ingredients

  • 500g - peeled potatoes, diced in 1/2 inch squares
  • 100 ml - Mustard oil
  • 4-5 tbsp - sesame seeds
  • juice of 4 limes
  • 1 tbsp - fenugreek seeds
  • cracked black pepper
  • salt
  • 1/2 bunch - chopped coriander
  • 1/4 tsp - asafoetida
  • 1 tsp - turmeric
  • 2 tsp - chilli flakes
  • 2 tbsp - chopped ginger

Method

  1. Boil the potatoes in plenty of water with the turmeric. Once cooked, drain and transfer to a large bowl or tray.
  2. In a frying pan heat the mustard oil to smoking point. Turn off the gas and allow to cool down for 1 minute.
  3. Add the fenugreek seeds and sesame seeds and fry until golden brown. Add in the rest of the ingredients apart from the chopped coriander.
  4. Pour the spice mix over the potatoes and mix thoroughly. Mix in the chopped coriander and adjust the seasoning.
  5. Serve with a curry and rice or have it in a sandwich!