Nepalese potato and cucumber pickle salad
This Nepalese dish (aalo ko achaea) is used as a condiment or side salad. Best served cold or at room temperature, it is perfect during spring and summer, and can be stored for up to three days in the fridge. You can add fresh, blanched peas to it as well
- Serves: 4 persons
- 250g potatoes, peeled and cut into chunks
- 1cucumber, cut into chunks
- 100g sesame seeds
- ½tsp ground cumin
- ½tsp ground coriander
- ½tsp garam masala (optional)
- ¼tsp hot chilli powder
- ½tsp freshly ground black peppercorns
- 1lime, juiced (adjust to taste)
- 1tsp timmur powder or sichuan pepper (optional)
- 50ml sunflower or vegetable oil
- 1tbsp fenugreek or cumin seeds
- 1green chillies, finely chopped
- 1tsp ground turmeric
- a handful of coriander, finely chopped
Step 1Boil the potatoes and, once cooked, drain and transfer them to a big bowl. Add the cucumber.
Step 2In a small frying pan, toast the sesame seeds over a medium heat – stir constantly as they need to be evenly browned. Once toasted, cool slightly, then use a high-powered blender or food processor to blitz them to a powder.
Step 3Add the ground sesame seeds, cumin, ground coriander, garam masala (if using), chilli powder, pepper, the juice of 1 lime, timmur (if using) and a big pinch of salt to the potato and cucumber mixture. Mix well.
Step 4Heat the oil in a small pan over a high heat. Once the oil is hot, add the fenugreek seeds. Once they darken slightly, turn off the heat, then add the chillies and ground turmeric. Immediately and carefully pour this over the potato and cucumber mixture. Add the fresh coriander. Wait a few minutes for the oil to cool down, then mix well. Add 50ml-100ml of water to make it saucy. Season with salt and more lime juice, if needed.