Aloo Sadeko/Nepali Potato Salad (Starter) Recipe by ZMA
Cooking Instructions 20-25 minutes 1 Roast the dry red chillies, sichuan peppercorns, garlic, ginger, sesame and cumin seeds on a low heat until fragrant and crisp. Set aside to cool. Then grind into a powder. 2 Meanwhile peel and cut the potatoes to desirable cubes and add the spice powder, salt and lemon juice. Give it a good mix. Also add in thinly sliced onions. 3 Now it's time for the tempering. Heat mustard oil to the smoking point. Add fenugreek seeds, coriander leaves and the turmeric powder to it. Fry for a few seconds and add this hot tempering to the potatoes. 4 Give all of it a good final mix. That's all. Let it sit aside until 30 minutes before actually serving it. Yummy and irresistible to the core. It is pure love. 5 Creamy and spicy aloo sadeko is all ready to be enjoyed on it's own as a starter dish or even at mealtimes with your favourite side of rice, rotis or pooris. Enjoy! 6 P.S: Chilli can be adjusted accordingly. Mustard oil is a must for this lip-smacking delicacy from Nepal. Onions can also be adjusted accordingly. Sichuan Peppercorns are the star ingredient apart from of course the boiled Potatoes in this dish. Thanks. 1 Roast the dry red chillies, sichuan peppercorns, garlic, ginger, sesame and cumin seeds on a low heat until fragrant and crisp. Set aside to cool. Then grind into a powder. 1 Roast the dry red chillies, sichuan peppercorns, garlic, ginger, sesame and cumin seeds on a low heat until fragrant and crisp. Set aside to cool. Then grind into a powder. 2 Meanwhile peel and cut the potatoes to desirable cubes and add the spice powder, salt and lemon juice. Give it a good mix. Also add in thinly sliced onions. 2 Meanwhile peel and cut the potatoes to desirable cubes and add the spice powder, salt and lemon juice. Give it a good mix. Also add in thinly sliced onions. 3 Now it's time for the tempering. Heat mustard oil to the smoking point. Add fenugreek seeds, coriander leaves and the turmeric powder to it. Fry for a few seconds and add this hot tempering to the potatoes. 3 Now it's time for the tempering. Heat mustard oil to the smoking point. Add fenugreek seeds, coriander leaves and the turmeric powder to it. Fry for a few seconds and add this hot tempering to the potatoes. 4 Give all of it a good final mix. That's all. Let it sit aside until 30 minutes before actually serving it. Yummy and irresistible to the core. It is pure love. 4 Give all of it a good final mix. That's all. Let it sit aside until 30 minutes before actually serving it. Yummy and irresistible to the core. It is pure love. 5 Creamy and spicy aloo sadeko is all ready to be enjoyed on it's own as a starter dish or even at mealtimes with your favourite side of rice, rotis or pooris. Enjoy! 5 Creamy and spicy aloo sadeko is all ready to be enjoyed on it's own as a starter dish or even at mealtimes with your favourite side of rice, rotis or pooris. Enjoy! 6 P.S: Chilli can be adjusted accordingly. Mustard oil is a must for this lip-smacking delicacy from Nepal. Onions can also be adjusted accordingly. Sichuan Peppercorns are the star ingredient apart from of course the boiled Potatoes in this dish. Thanks. 6 P.S: Chilli can be adjusted accordingly. Mustard oil is a must for this lip-smacking delicacy from Nepal. Onions can also be adjusted accordingly. Sichuan Peppercorns are the star ingredient apart from of course the boiled Potatoes in this dish. Thanks. 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