Nepal Potato Salad Recipe: Potato salad is a beloved dish in many cultures. In Nepal, it’s known for its vibrant flavors and unique ing3redients. Our experiences traveling around the world have led us to discover and cherish this tasty recipe.
We’ll share the recipe for this delicious salad. You’ll learn how to combine tangy tamarind, fresh coriander, and other ingredients for a flavor-packed dish. From our culinary adventures, we’ve gathered tips to help you prepare a version of this salad that you can enjoy at home.
About Us
We are John and Laurel Rodgers, an American couple with a passion for food and travel. Our journeys take us around the globe, where we explore diverse cultures through their cuisine.
We believe that food tells a story and connects people. By collecting recipes from local restaurants and participating in cooking classes, we aim to share rich culinary traditions with our readers.
Every recipe we present reflects our experiences and adventures. We put our heart into documenting each dish, from unique street food to family recipes, ensuring authenticity and flavor.
Join us as we bring you delicious recipes, like the popular Nepalese potato salad, that showcase the essence of the places we visit. We are excited to share our culinary discoveries and hope to inspire your own cooking journey.
Why You’ll Love This Nepal Potato Salad Recipe
We love this Nepali potato salad for its unique blend of flavors. It combines spices like fenugreek, cumin, and turmeric to create a taste that’s both vibrant and satisfying.
This recipe is versatile. You can serve it as a side dish or a light main course. Its creamy texture pairs well with many meals, making it perfect for gatherings or casual dinners.
Here are some reasons we enjoy this dish:
- Easy to Make: The steps are simple, and it doesn’t require special cooking skills.
- Healthy Ingredients: With potatoes, yogurt, and spices, it’s nutritious and filling.
- Customizable: You can adjust the spice levels to suit your taste. Add more cayenne for heat or keep it mild with less.
We also appreciate the addition of ingredients like roasted sesame and fresh cilantro. They add a warm, nutty flavor that enhances the salad.
Using fresh ingredients makes a big difference. The balance of spices with creamy yogurt creates a delightful experience for our taste buds.
What Makes This Nepal Potato Salad Recipe Special
Our Nepal Potato Salad stands out for several reasons.
- Unique Ingredients: The use of yogurt gives the salad a creamy texture. This is complemented by spices like mustard seed and turmeric, which add depth to the flavor.
- Cultural Heritage: This dish is rooted in Nepal’s food traditions. It reflects the flavors and cooking methods passed down through generations.
- Versatility: This salad can be served as a side dish or a light main course. It pairs well with various meals, making it a favorite for many occasions.
- Health Benefits: With boiled potatoes and yogurt as base ingredients, this salad is nutritious. Potatoes provide energy, while yogurt adds protein and probiotics.
- Easy to Prepare: We appreciate that this salad is simple to make. It doesn’t require complex cooking skills, making it accessible for everyone.
- Flavorful Touches: The addition of tamarind and fresh coriander enhances its taste. These ingredients bring a tangy and fresh flavor that is refreshing.
This recipe combines tradition and modern flavors. We love sharing it because it introduces our readers to the vibrant tastes of Nepal.
Cooking Equipment Needed
To make a delicious Nepalese potato salad, we need some basic cooking equipment. Here’s a list of what we require:
- Large Pot: Essential for boiling potatoes. A heavy pot helps with even cooking.
- Colander: Useful for draining the boiled potatoes.
- Mixing Bowls: We need a couple of these for combining ingredients and marinating the salad.
- Measuring Cups and Spoons: To ensure we get the right amounts of spices and other ingredients.
- Knife: A sharp knife is essential for cutting potatoes and other veggies.
- Cutting Board: To safely chop and prepare ingredients.
- Spatula or Spoon: For mixing the salad ingredients together gently.
These tools will help us create a flavorful and authentic Nepali potato salad. Being prepared with the right equipment makes cooking easier and more enjoyable.
Cooking Instructions
- Boil the Potatoes: Place the potatoes in a pot and cover them with water. Bring to a boil and cook for about 20 minutes or until they are soft.
- Cool and Cut: After boiling, let the potatoes cool. Once cool, cut them into small cubes.
- Mix Ingredients: In a large bowl, combine the diced potatoes, chopped onion, green chilies, diced cucumber, and cilantro.
- Add Yogurt: Gently fold in the yogurt to give the salad a creamy texture.
- Season: Add salt to taste. Mix everything well to ensure an even distribution of flavors.
- Garnish: Sprinkle toasted sesame seeds on top for added crunch.
- Serve: This salad can be served immediately or chilled for a refreshing dish.
Enjoy this flavorful salad as a side or a light meal!
Cooking Tips
When making Nepali potato salad, there are a few key tips to keep in mind for the best results.
- Choose the Right Potatoes: Use waxy potatoes, as they hold their shape well after cooking. This prevents mushiness.
- Cooking Method: We recommend pressure cooking the potatoes for quicker results. If boiling, add a pinch of salt to the water for flavor.
- Cooling the Potatoes: After cooking, place the potatoes in cool water. This helps stop the cooking process and maintains a firm texture.
- Flavoring Options: For a rich taste, try adding yogurt and a mix of spices. Mustard oil and fenugreek seeds are traditional ingredients that enhance flavor significantly.
- Be Mindful of Salt: Start with a small amount of salt in the dressing. You can always add more if needed, but it’s hard to fix an over-salted dish.
- Serving Temperature: This salad can be served chilled or at room temperature. Allow it to sit for a bit after mixing so the flavors blend.
Ingredients For the Nepal Potato Salad Recipe
Potatoes
Green Peas
Onion
Mustard Oil
Coriander Seeds
Cumin Seeds
Fenugreek Seeds
Cayenne Pepper
Turmeric
Yogurt
Cilantro Leaves
Kosher Salt
Cooking Instructions For the Nepal Potato Salad Recipe
Preparing the Potatoes and Peas
Rinse the potatoes thoroughly under cold running water and cut them into 1-inch pieces. Place them in a small or medium saucepan, covering them with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Partially cover the pan and let them cook until they are fork-tender but still firm, about 10 to 12 minutes. Use a slotted spoon to transfer the potatoes to a medium bowl.
Drop the peas into the same hot water and boil them for 1 to 2 minutes, just until warmed through. Drain them in a colander, shake off any excess water, and add them to the potatoes along with the chopped onion.
Preparing the Spice Infusion
In a small skillet, heat the oil over medium-high heat until it shimmers and releases a strong aroma. Add the coriander, cumin, and fenugreek seeds, allowing them to sizzle and turn a reddish-brown hue, about 1 minute. Remove from heat and stir in the cayenne and turmeric, giving the oil a rich golden color. Pour most of the oil over the potatoes and peas, reserving the seeds in the skillet as much as possible.
Finishing the Dish
Transfer the reserved seeds to a mortar and grind them into a coarse powder using a pestle, or use a spice grinder if available. Add the ground spice blend to the potatoes, followed by the yogurt, chopped cilantro, and salt. Mix everything well and serve at room temperature.
FAQ For the Nepal Potato Salad Recipe
Question: What is the Nepal Potato Salad recipe?
A: The Nepal Potato Salad recipe is a traditional Nepalese dish made with boiled potatoes, mustard oil, turmeric, chilies, and fresh herbs. It is a flavorful and mildly spiced salad often enjoyed as a side dish or snack.
Question: What ingredients are needed for the Nepal Potato Salad recipe?
A: The Nepal Potato Salad recipe typically includes boiled potatoes, mustard oil, turmeric, green chilies, red onion, garlic, salt, lemon juice, and fresh coriander. Some variations also include toasted sesame seeds or cumin for extra flavor.
Question: How is the Nepal Potato Salad recipe prepared?
A: The Nepal Potato Salad recipe is prepared by boiling and chopping potatoes, then mixing them with mustard oil, turmeric, onions, chilies, and seasonings. The ingredients are tossed together and allowed to rest for a few minutes to enhance the flavors.
Question: Is the Nepal Potato Salad recipe spicy?
A: The Nepal Potato Salad recipe can be mildly to moderately spicy, depending on the amount of green chilies used. The spice level can be adjusted to personal preference by adding or reducing chilies.
Question: What makes the Nepal Potato Salad recipe unique?
A: The Nepal Potato Salad recipe is unique because of its use of mustard oil and turmeric, which give it a distinct aroma and flavor. Unlike Western potato salads, it does not contain mayonnaise, making it a lighter and healthier option.
Nepal Potato Salad Recipe
Ingredients
- 1 lb Potatoes fingerling
- 1/2 cup Green Peas fresh or frozen
- 1/2 cup Onion finely chopped red onion
- 2 tbsp Mustard Oil mustard-canola blended oil
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fenugreek Seeds
- 1/2 tsp Cayenne Pepper
- 1/4 tsp Turmeric ground
- 1 cup Yogurt plain Greek whisked until smooth
- 1/4 cup Cilantro Leaves finely chopped fresh
- 1 tsp Kosher Salt or coarse sea salt
Instructions
Preparing the Potatoes and Peas
- Rinse the potatoes thoroughly under cold running water and cut them into 1-inch pieces. Place them in a small or medium saucepan, covering them with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Partially cover the pan and let them cook until they are fork-tender but still firm, about 10 to 12 minutes. Use a slotted spoon to transfer the potatoes to a medium bowl.
- Drop the peas into the same hot water and boil them for 1 to 2 minutes, just until warmed through. Drain them in a colander, shake off any excess water, and add them to the potatoes along with the chopped onion.
Preparing the Spice Infusion
- In a small skillet, heat the oil over medium-high heat until it shimmers and releases a strong aroma. Add the coriander, cumin, and fenugreek seeds, allowing them to sizzle and turn a reddish-brown hue, about 1 minute. Remove from heat and stir in the cayenne and turmeric, giving the oil a rich golden color. Pour most of the oil over the potatoes and peas, reserving the seeds in the skillet as much as possible.
Finishing the Dish
- Transfer the reserved seeds to a mortar and grind them into a coarse powder using a pestle, or use a spice grinder if available. Add the ground spice blend to the potatoes, followed by the yogurt, chopped cilantro, and salt. Mix everything well and serve at room temperature.
1 comment
This was so different from the potato salads I’ve had before! The turmeric gave it a beautiful yellow color, while the mustard seeds and sesame added great crunch. The potatoes absorbed the spicy, tangy dressing perfectly. My guests loved how flavorful it was, and it disappeared quickly from the table!