Nepalese Potato Salad, Aloo Sandheko

This spicy vegan potato salad is a popular dish in the Kathmandu Valley of Nepal, and is served at all celebrations.

It is simple to make and packs one heck of a flavour punch. Try it once and you’ll never make boring old potato salad ever again.

Serves 2-4.

Ingredients

500g potatoes, peeled and cubed

3 cloves garlic, cut into very thin strips

3 cm piece ginger, peeled and cut into very thin strips

1 red onion, peeled and finely sliced

1 tsp chilli powder

1 tbsp lemon juice

Salt to taste

3 tbsp mustard (or another) oil

1 tsp fenugreek seeds

2 green chillis, deseeded and sliced very fine

1 tsp ground turmeric

Handful fresh coriander, chopped

Method

Boil the potatoes in water until they are soft, then drain.
In a bowl, combine the garlic, ginger, onion, chilli and lemon juice, then coat the potatoes in the mixture. Season to taste.
Heat the oil in a frying pan, then add the fenugreek seeds. When they start to brown, add the green chillis and the turmeric. Cook for another minute, then add this spice mixture to the potatoes.
Refrigerate to cool, then serve garnished with the coriander

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?

Try Veganuary

Suggested Searches

Nepalese Potato Salad, Aloo Sandheko

Ingredients

Method

Thinking of trying vegan?

You may also like

Decadent Chocolate Tart

Chilli Tomato & Basil Baked Beans on Toast

Tofu and Edamame Stir Fry

Suggested Searches

Nepalese Potato Salad, Aloo Sandheko

Ingredients

Method

Thinking of trying vegan?

You may also like

Decadent Chocolate Tart

Chilli Tomato & Basil Baked Beans on Toast

Tofu and Edamame Stir Fry

Download Your FREE Celebrity Cookbook