Nepali
Aloo Sadeko
Aloo sadeko is a Nepali potato achar tossed with roasted sesame, timur, lemon, green chilies, and hot mustard oil tempered with fenugreek. It is tangy, nutty, gently spicy, and often served as a khaja snack or alongside dal bhat.
Ingredients
- Waxy potatoes400g
- White sesame seeds2 tbsp
- Mustard oil1 1/2 tbsp
- Fenugreek seeds1/2 tsp
- Turmeric powder1/4 tsp
- Red chili powder1/2 tsp
- Timur powder1/4 tsp
- Ground roasted cumin1/2 tsp
- Green chilies, finely sliced2
- Small red onion, thinly sliced1/2
- Fresh cilantro, chopped1/4 cup
- Lemon juice1 1/2 tbsp
- Fine salt3/4 tsp
Method
- Place the potatoes in a pot, cover with cold water, and boil until just tender when pierced, about 15 to 18 minutes.
- Drain the potatoes, let them cool until easy to handle, then peel and cut them into bite-size chunks.
- Dry-roast the sesame seeds in a small pan over medium heat until fragrant and lightly golden, then grind them to a coarse powder.
- Put the potatoes in a mixing bowl with the onion, green chilies, cilantro, lemon juice, salt, red chili powder, timur powder, roasted cumin, and ground sesame.
- Heat the mustard oil in a small pan until it just begins to smoke, then lower the heat and add the fenugreek seeds.
- Fry the fenugreek seeds until they turn dark brown and aromatic, then immediately stir in the turmeric and remove the pan from the heat.
- Pour the hot tempered oil over the seasoned potatoes and toss gently but thoroughly so the potatoes are coated without breaking apart.
- Taste and adjust salt, lemon, or chili, then let the aloo sadeko rest for 10 minutes before serving at room temperature.
Common questions
Can I substitute regular potatoes for waxy potatoes in Aloo Sadeko?
Yes, but waxy potatoes hold their shape better. If using Yukon Gold or red potatoes, boil just until tender and cool fully before mixing. Avoid starchy potatoes like russets, which can break apart and turn the salad mushy.
How long should I boil the potatoes so they don’t get overcooked?
Usually 15 to 18 minutes from cold water, but start checking at 12 minutes. They should be just tender when pierced with a knife. Drain immediately and let them cool before peeling and chopping to prevent crumbling.
What are the most common mistakes when making this dish?
Overboiling the potatoes, adding the hot oil before the spices are ready, and mixing too aggressively are the big ones. Also, don’t skip grinding the sesame coarsely; too fine can make the dish pasty instead of textured.
How should I store leftover Aloo Sadeko, and how long does it keep?
Store it in an airtight container in the refrigerator for up to 2 days. The potatoes may firm up and the onions soften a bit. Bring it back to room temperature before serving and add a fresh squeeze of lemon if needed.
What’s the best way to serve Aloo Sadeko?
Serve it at room temperature as a snack, side dish, or part of a Nepali meal with chiura, sel roti, or lentils. It also works well with extra cilantro on top and a few fresh chilies for more heat.