Recipes › Lunch

Nepali Spiced Potato Salad (Aloo Sadeko)

Nepali Spiced Potato Salad (Aloo Sadeko) – Forkwise recipe card (illustration, no photo yet)
LunchNepali⏱ 30 minServes 4EasyForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 500 g waxy potatoes
  • 2 tbsp toasted sesame seeds, ground
  • 1 green chilli, finely chopped
  • ½ red onion, finely sliced

…and 6 more ingredients.

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Ingredients

  • 500 g waxy potatoes
  • 2 tbsp toasted sesame seeds, ground
  • 1 green chilli, finely chopped
  • ½ red onion, finely sliced
  • 1 tsp ground turmeric
  • 2 tbsp vegetable oil
  • ½ tsp fenugreek seeds
  • 1 lemon
  • 2 tbsp chopped coriander
  • 1 tsp salt

Method

  1. Boil the potatoes in their skins for 15–20 minutes until tender. Cool, peel and cut into cubes.
  2. Toss with the ground sesame, chilli, onion and salt.
  3. Heat the oil and fry the fenugreek seeds until dark, then stir in the turmeric off the heat. Pour over the potatoes.
  4. Add the lemon juice and coriander and toss well.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.