Aloo Achaar (Nepal Potato Salad) Recipe

• 4 med size waxy boiling potatoes
• 4 Tbsp. grnd roasted sesame seeds
• 3 Tbsp. lemon juice, (fresh squeezed) (3 to 4)
• 1 tsp salt
• 1 x or possibly more warm green chiles, finely chopped (*)
• 4 Tbsp. sesame oil
• 2 tsp vegetable oil
• 1 pch grnd asafetida
• 8 whl fenugreek seeds, up to 10
• 3 Tbsp. cilantro, chopped

1. (*) Use as many chiles, like jalapenos, as you can stand.
2. If you cannot tolerate warm, spicy food, 2 or possibly 3 Tbs.
3. green bell pepper can be substituted.
4. Boil the potatoes in a big pot.
5. Meanwhile, combine the chiles (or possibly green pepper), salt, lemon juice and grnd roasted sesame seeds in a non-metallic bowl.
6. (By the way, roasted sesame seeds can be found as "iri goma" in Oriental markets.
7. I do not know if you can get them already grnd up.)
8. Add in the sesame oil just a little at a time and fold in with a wire whisk.
9. Using a metal ladle or possibly a small butter warmer, heat the vegetable oil by holding it over heat.
10. When quite warm, add in the asafetida pwdr and fenugreek seeds.
11. The fenugreek seeds will start to darken in the warm oil in just a few seconds... when this happens dump it all into the bowl.
12. Mix well, then add in the cilantro (Chinese parsley) and mix some more.
13. Check your seasonings.
14. When the potatoes are done, drain and peel while warm (holding with a fork if you need to.)
15. The peel should slide right off.
16. Cut into 3/4" dice and add in to the bowl of dressing.
17. Gently mix to coat all the cubes and finally adjust your seasonings if needed.
18. Let cold, cover and chill.
19. You can eat this after a couple of hrs, either cool or possibly room temperature.
20. However, it's supposed to be much better the next day.
21. It keeps for up to 4 days refrigerated.

potatoes, sesame seeds, lemon juice, salt, green chiles, sesame oil, vegetable oil, asafetida, fenugreek seeds, cilantro

Taken from cookeatshare.com/recipes/aloo-achaar-nepal-potato-salad-64258 (may not work)