Serves     Servings: 4 – 6

Ingredients

4 boiled potatoes (potatoes must still have “a bite”)
½ purple onion, thinly sliced
Handful of fresh cilantro leaves, chopped
1 serrano pepper, finely sliced
1 cup Greek yogurt
¼ cup freshly squeezed lime juice
¼ cup mustard oil
½ teaspoon salt
½ teaspoon turmeric
1 teaspoon timbur/Szechuan pepper (can substitute with red chili powder)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon dried methi leaves (fenugreek leaves, can substitute with 1 teaspoon fenugreek seeds)
1 teaspoon sesame seeds

Equipment:
Fry pan
Mixing bowl
Serving platter

Cook time: less than 15 minutes

Directions

Cube boiled potatoes into bite sized pieces. In a mixing bowl, add yogurt and freshly squeezed lime juice and mix well. If the consistency isn’t creamy, thin with a little water. Add the timbur or chili powder and salt to this mixture and mix well. To this mixture, add potatoes and gently fold them in.

To a small fry pan, add mustard oil and allow oil to get hot. Exercise caution in this step as the seeds will sputter. To the hot oil, add the mustard seeds and cumin seeds. Reduce heat and add turmeric powder and fenugreek leaves.

Turn the stove off and take the fry pan off the stove and add about 3/4 of the tempered oil and spice mix to the potato and yogurt mix.

Plate the potato and sauce. Garnish with purple onions, chopped cilantro, sliced serrano peppers, and sesame seeds. Serve with roti or rice or as a side.

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Recipe and photo credit: Vinola V. Munyon

Country:
Nepal


Notes and Instructions