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Vegan Indian Recipes - Salads and Sweets
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Aloo Ko Achar (Potato Salad)

Yield: 6 servings

  • 1 lb Potatoes, small size if possible
  • 4 Jalapeno peppers, optional, Seeded & sliced into long strips
  • 1 Lime, juice of
  • Salt to taste
  • 1/4 c Sesame seeds, roasted, ground, optional
  • 1 ts Tumeric powder
  • 1 ts Cumin seeds
  • 2 To 3 Chilies, whole, dried
  • 3 ts Corn oil, or mustard oil -mustard gives best flavor
  • 1/2 c Water
  • 1/2 c Coriander, fresh, chopped
Boil potatoes in jackets. When done, peel & cut into small pieces.

In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so.

Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.


SOURCE: Bhadrika Sharma, Bramalea, Ontario in _Ethnic Eating: The Canadian Scene Cookbook_ (Canadian Scene is a news and information service for Canada's ethnic media). posted by Anne MacLellan