Nepalese Potato Salad

Served warm or cold, this dish was a big seller at the Ground Culinary Centre.
Preparation time 10 minutes
Cooking time 25 minutes
4-6 serves
Cuisine Indian
Categories Salad, Side



Boil the potatoes whole with their skins still on. When cooked through remove from water and allow to cool.
When cool enough to handle, peel the potatoes and cut into pieces. Sprinkle with salt, turmeric, chilli and lemon juice.

Put the sesame seeds into a dry frying pan and toast until golden – make sure you keep the pan moving so they do not burn.
Once golden remove from pan and allow to cool.

When cool tip into a blender or pestle and mortar and grind until they have turned to a coarse powder.
Sprinkle over the potatoes and toss, add a little warm water and mix to form a gravy like coating on the potatoes.
Check for seasoning, the potatoes should have a lot of flavour and be quite lemony.

Heat the oil and add the fenugreek and toast until dark brown in colour, Add the cumin and when they pop remove from heat. Add the turmeric, mix slightly and then pour over the potato.

Mix well when cool add a couple of handfuls of rough chopped coriander.